Quiabada (beef and okra bahian style)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Pure olive oil |
| 1 | Large onion, minced | |
| 1 | Clove garlic, minced | |
| 1 | pounds | Boneless shell steak, cut into 1-inch cubes |
| 2 | Medium-size ripe tomatoes, peeled, seeded, and coarsely chopped | |
| Salt & black pepper to taste | ||
| 2 | Preserved malagueta peppers, minced, or to taste | |
| 1 | pounds | Okra pods, topped, tailed, and sliced into rounds |
Directions
Heat the oil in a large, heavy skillet over medium heat. Add the onion and garlic and cook, stirring, until they are soft. Add the meat and cook, stirring occasionally to cook all sides, until it is browned.
Add the tomatoes and seasonings. Cover, reduce the heat to low, and cook until the meat is cooked to the desired doneness and there is a reddish sauce, 7 to 10 minutes. Meanwhile, blanch the okra by placing it in a saucepan of boiling salted water and cooking it for 3 to 5 minutes. Drain the okra and add it to the meat.
Cook for an additional 5 minutes. Serve hot with Angu or white rice.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini