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Receta cubed steak with savoury rice
by Judy fraschia

cubed steak with savoury rice

This recipe caters for many self-serve dinner guests and is indeed very flavourful, especially when prepared a day in advance.

Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: Sudáfrica South african
Tiempo para Cocinar: Raciónes: 12

Ingredientes

  • The Rice:
  • 3 cups rice (dry)
  • 1 large onion
  • 1 chilli
  • 1 green pepper
  • 1/4 cup cooking oil
  • 5 cups water
  • 3ml tumerick
  • 2 cups frozen peas
  • 1 1/2 cup carrots, cubed
  • The Steak:
  • 1 kg Steak cubes
  • 3 tsp crushed garlic
  • 2 onions, chopped
  • 2 tsp grated ginger root
  • 1 cup tamatoes, cubed
  • 2 tsp masala curry powder
  • 1/2 tsp fine corriander
  • 1/4 tsp fennel
  • 1/4 tsp cumin
  • 4 cardamon seeds, crushed
  • 3-4 cassia/cinamon sticks
  • 4 potatoes, peeled & cubed
  • Salt & pepper to taste
  • Garnish:
  • Corriander/ parsley leaves, chopped
  • 3-4 hard boiled eggs, sliced

Direcciones

  1. The Rice:
  2. Chop the onions and peppers roughly
  3. Fry over medium heat in the oil in a deep heavy bottomed saucepan until translucent and fragrant
  4. Add the dry rice, stirfry until it becomes a little brown
  5. Add the water, be careful when adding
  6. Add salt and tumeric and simmer until almost cooked
  7. Add the cubed carrots and peas and cook until done
  8. The meat:
  9. Saute onion, add the garlic and ginger until fragrant, transfer to a holding dish
  10. Brown the steak cubes in a little oil
  11. Add all the condiments to the meat and stirfry 1-2 minutes to develop taste
  12. Return onion mixture the saucepan add the cassia and tomatoes
  13. Simmer on medium heat on stove top until almost done, about 30 minutes before adding the potatoes for a final 20 minutes.
  14. Rest the casserole for a while to develop flavour.
  15. Serve the meat on the rice or separate on large serving dishes
  16. Garnish with the parsley and sliced eggs