Bistake ( beef steak>

Yield: 1 servings

Measure Ingredient
450 grams Rump steak
2 Onions
75 millilitres Vinegar
1 teaspoon Salt
1 teaspoon Coarsely ground black
100 millilitres Oil
1 Sprig curry leaves
2 Cm cinnamon stick
1 teaspoon Ground mustard
100 millilitres Stock
1 teaspoon Sugar
½ teaspoon Chilli powder

Slice the beef into 50mm slices. Make onion rings with 1½ 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. Gover pan and cook over a low heat till 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 chilli powder and mix well. Put back the beef slices and cook for a further 2-3 minutes. Remove the cinnamon stick before serving. From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0

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