| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Meats, Main dish | 1 | Servings | |
INGREDIENTS
| ———> source <——— | ||
| "A taste of Sri Lanka" | ||
| By Indra Jayasekera | ||
| 450 | g | Beef, Rump steak |
| 2 | Onion | |
| 75 | ml | Vinegar |
| 1 | ts | Salt |
| 1 | ts | Pepper, Black, coarse grind |
| 100 | ml | Oil |
| 1 | Curry leaf sprigs | |
| 2 | cg | Cinnamon stick |
| 1 | ts | Mustard seed, ground |
| 100 | ml | Stock |
| 1 | ts | Sugar |
| 1/2 | ts | Chile powder |
INSTRUCTIONS
BISTAKE ===========================> Directions <======================== Slice the beef into 50mm slices. Make onion rings with 1 1/2 onions and chop remainder. Mix together the vinegar, salt and pepper in a bowl and marinate beef for 1 hour. Heat the oil in a frying pan and when hot add the curry leaves, chopped onion and cinnamon stick. When fragrant add the beef and marinade. Cover pan and cook over a low heat until the beef is tender. Remove the beef and set aside. Add the onion rings to the pan and stir fry for a couple of minutes. Add the mustard, stock, sugar and chile powder and mix well. Put back the beef slices and cook for a further 2-3 minutes. Remove the cinnamon stick before serving. ISBN #962 224 010 0 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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