BLACK PEPPER BEEF STEW
INGREDIENTS
- One Kilo Beef (Ribeye or Tenderloin)
- Two large Onions sliced in rings.
- Two medium potatoes quartered.
- One Carrot sliced 1" thick. (optional)
- Four tablespoons full Vinegar
- Four table spoons full of Course Ground Black Pepper
- Salt to taste.
- Curry leaves (Karapincha)
- Four bulbs of Chopped Garlic. (Optional)
METHOD
- Slice the Beef into thin large size pieces, wash and leave to drip.
- Add the vinegar, Black pepper and salt leave for one hour to marinate.
- Place skillet, Vok or deep frying pan with about 3 table spoons of cooking oil on medium heat fire.
- Place the marinated beef into pan and gently turn over until the beef has been coated all through and sealed in the heated oil, (two minutes would do).
- Add in the garlic, Curry leaves and sliced potatoes and let it cook until the Meat is tender. (Keep Covered while it cooks)
- Reduce the heat and place the onion rings on top.
- Keep covered and let it cook for a further 3 to 5 minutes.
- Serve with Rice, Bread, Hoppers, or Roty.
