| 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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