Yield: 1 Servings
Measure | Ingredient |
---|---|
\N \N | ---------> source <--------- |
\N \N | \"A taste of Sri Lanka\" |
\N \N | By Indra Jayasekera |
450 grams | Beef, Rump steak |
2 \N | Onion |
75 millilitres | Vinegar |
1 teaspoon | Salt |
1 teaspoon | Pepper, Black, coarse grind |
100 millilitres | Oil |
1 \N | Curry leaf sprigs |
2 cgs | Cinnamon stick |
1 teaspoon | Mustard seed, ground |
100 millilitres | Stock |
1 teaspoon | Sugar |
½ teaspoon | Chile powder |
BISTAKE
===========================> Directions <======================== 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. 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