South African Beef Recipe
Ingredients
| 6-150 g shoulder steaks | ||
| 125 ml flour, all purpose | ||
| 3 ml each of basil, oregano leaves, thyme leaves, salt | ||
| 1 ml each of chili powder, paprika, pepper | ||
| Safflower oil | 45 Milliliter | |
| Mushrooms | 250 Milliliter, sliced | |
| Green bell pepper | 250 Milliliter, sliced | |
| Onion | 250 Milliliter, sliced | |
| Tomatoes | 500 Milliliter, chopped | |
| Water | 125 Milliliter | |
| Worcestershire sauce | 3 Milliliter | |
Directions
Have the butcher tenderize the steaks or pound thin with a meat mallet.
Blend the flour with the spices, then dredge the steaks in the seasoned flour.
Heat the oil in a large skillet.
Brown the steaks.
Remove to a large casserole dish.
Saute the mushrooms, green pepper and onion in the oil.
Add the tomato, water and Worcestershire.
Simmer for 5 minutes.
Pour over the steaks, cover and bake in a preheated 350°F (180°C ) oven for 1 to 1 1/4 hours.
Remove from the oven and serve with rice pilaf.
Blend the flour with the spices, then dredge the steaks in the seasoned flour.
Heat the oil in a large skillet.
Brown the steaks.
Remove to a large casserole dish.
Saute the mushrooms, green pepper and onion in the oil.
Add the tomato, water and Worcestershire.
Simmer for 5 minutes.
Pour over the steaks, cover and bake in a preheated 350°F (180°C ) oven for 1 to 1 1/4 hours.
Remove from the oven and serve with rice pilaf.
Chef
