Stewed Beef

Ingredients

• two pounds of beef
• half-a-teaspoonful of chillies
• one teaspoonful onions
• quarter teaspoonful saffron
• half a teaspoonful salt
• five ounces lard
• some curds
• some water

Method

1. 1

   Wash twice two pounds of beef, and cut it into little pieces.

2. 2

   Fry the meat in lard with ground chillies, onions, saffron, and salt.

3. 3

   Pour in water, and when dried up, add curds and a little water, reducing to nearly four ounces.

4. 4

   Serve with boiled rice and pickled fruits.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 109. The excerpt below is the record exactly as published.

Stewed Beef.) Wash twice two pounds of beef, and cut it into little pieces. Have half-a-teaspoonful of chillies, one tea- spoonful onions, quarter teaspoonful saffron, and half a teaspoonful salt, ground and fried in five ounces lard. Put in the meat and fry it. Then pour in some water, and when it is dried up add some curds

Cook this with the app: pantry check, scaling, and the assistant.