INGREDIENTS:
- 2 lbs of thin sliced round steaks or skirt steaks about 4 ” long
- 1 medium onion diced
- 1 tomato diced
- 1 tbsp of recheado masala
- 2-3 tbsp of ginger-garlic paste
- 1 tbsp of vinegar
- 3/4 cup water
- salt to taste
- approx 24 toothpicks or cooking twine for tying
- 1 russet potato julienne 1/4 ” thick
- 2 carrots julienne about 1/4″ thick
- 1 bell pepper julienne 1/4″ each
- Wash the sliced meat, apply ginger-garlic paste, vinegar and salt and keep aside for 10-15 minutes.
- Take each sliced meat and layer it with potato, carrots and bell pepper strips. Roll the meet and tie it together or use toothpick.
- Once’s done, in a larger skillet heat oil and add the onions, saute till translucent. Next add the tomatoes, saute till soften. Then add the recheado curry paste and fry for about 2 minutes. Add the water, salt to taste and a pinch of sugar cover and let the gravy simmer (Simmering the gravy first enhances the flavor. A tip I learnt from my mom).
- Next add the rolled beef and add weight to the meat by using a heavy plate on top, so that the rolls don’t loosen out for about 10 minutes and then cook for 25-30 minutes on medium heat covered till the meat is soft and the gravy thicken.
- Cut out the cooking twine or take the toothpicks off the rolls carefully and serve with rice or mashed potatoes.
- Using Goan smoked Sausages:
- Follow the same steps as above, just eliminate recheado masala and stuff the meat with sausage, potatoes, carrots and bell pepper as the Goan sausages gives it a lot of flavor.
Source: Goan Imports
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