Semur Banka (beef In Soy Sauce)

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Michael Lawson

CATEGORY	CUISINE	TAG	YIELD
Meats	Indo	Beef, Indonesian, Main dish	6	Servings

INGREDIENTS

2	T	Tamarind pulp
1/2	c	water boiling
1/4	c	Oil
2		Onion, med thinly sliced
3		Garlic clove, crushed
		Ginger, 1-1/2" peeled & fin
1/4	t	Nutmeg, grated
2	lb	Chuck steak
1	t	Salt
2	t	Sugar, brown
1	T	Molasses
2	T	Soy sauce, dark
2/3	c	water
1/4	t	Pepper, black

INSTRUCTIONS

Calories     per serving: 508 Fat grams per serving: 22 Approx. Cook
Time: 3:00 Put the tamarind into a bowl and pour boiling water over
it. Set aside until it is cooled. Pour the contents of the bowl
through a strainer into a bowl, pressing as much of the pulp through
as possible. Set the liquid aside. Cut steak into 1" pieces. Mix  brown
sugar, molasses, and dark soy sauce and set aside. Heat the oil  in a
wok. When it is hot, add the onions and fry, stirring  occasionally,
until they are soft. Add the garlic, ginger, spices and  pepper and fry
for three minutes, stirring frequently. Add the meat  and increase the
heat to moderately high. Cook the meat, turning from  time to time,
until it is deeply and evenly browned. Stir in the  remaining
ingredients, including the reserved tamarind liquid, and  bring to a
boil.  Reduce the heat to low, cover the pan and simmer  for 2 to 2-1/2
hours, or until the meat is cooked through and tender  and the sauce is
thick and rather rich in texture. Remove from heat,  transfer the
mixture to a large, warmed serving platter and serve at  once.  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 445 Calories From Fat: 265 Total Fat: 29.6g Cholesterol: 142.1mg Sodium: 679mg Potassium: 537.2mg Carbohydrates: 5.4g Fiber: <1g Sugar: 3.5g Protein: 40g