Monday, July 27, 2015

Indian beef casserole - Indisk biffpanna

Indisk biffpanna

Here’s an inspiration from the Indian kitchen – a beef casserole with a piquante taste from cloves and caraway. Make it one day before serving and it will taste even more. I say “inspiration” because spicewise I don’t think it’s anywhere near the true Indian kitchen.

4 servings

15 oz to 1 lb boneless beef, e.g.
thick flank or rump
2 tbsps flour
¼ tsp salt
dash pepper
1 red sweet pepper
1 onion
1 tbsp cooking oil
1 tbsp butter or margarine
1 cup meat bouillon
1½ tbsps red wine vinegar
3 tbsps raisins
¼ tsp caraway
dash ground cloves
good 1/3 cup whipping cream

Shred the meat. Mix flour, salt and pepper on a dish and turn the meat in this. Trim the sweet pepper and shred it. Peel and slice the onion. Heat oil and fat in a frying pot or large frying pan and brown the meat, little by little, until coloured. Put the meat back in the pan and add sweet pepper and onion.

Add bouillon, vinegar, raisins, caraway and cloves. Cover and boil on low heat for about 45 minutes. Add cream and let it all simmer slowly for 5 to 10 minutes. Flavour to taste with salt and pepper and serve, for example with green tagliatelle or rice and boiled spinach.


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