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Beef Rolls (Goan style)
Ingredient No. 1
1 lb frying steak, cut into six slices
3 slices of bacon, cut each slice into half
1 small potato peeled and cut into six slices
½ green pepper cut into slices
1 small onion sliced
freshly ground pepper
4 ounces of warm water
Ingredient No. 2
2 dried red chillies
½ inch ginger
4 cloves of garlic
1 medium onion
½ teaspoon turmeric powder
½ “ cumin seeds
4 cloves
1 inch stick of cinnamon
2 cardamoms
2 tablespoons of Goa vinegar or wine vinegar
1 cup of water
Method
1. Tenderise the meat, so that the slices are spread thinly. Sprinkle with
freshly milled pepper.
2. Place the tenderised steaks on the board and place on each a slice of bacon,
potato, onion
and green pepper.
3. Roll the steak to cover the fillings. Press it hard to form a beef roll.
Tie the roll with a piece
of thread. (optional)
4. Place the beef rolls in the frying pan and cover the rolls with a flat lid.
On the lid place a pan
with water for weight, so that the beef rolls are firm and pressed down.
There is no need of
tying the roll if you follow this method.
5. Simmer on a moderate heat for about 20 minutes, open the lid and cook till
all the liquid is
absorbed. The beef rolls will remain firm.
6. Then add 4 ounces of water and cook for ten minutes.
7. Grind all the spices into a smooth paste.
8. Fry the onions, add the masala and fry.
9. Add one cup of water and bring it to the boil, then add beef rolls and cook
until the gravy is
reduced to half for about 20 minutes. Add vinegar and simmer for a minute
longer. Garnish
with chopped coriander. Serve with vegetable pillau rice and raita with
cucumber salad or Goan
cabbage salad.
All these recepies are in my cookery books: Delights of Goa
published this year in Goa and
available throughout Goa and globally via email
(email:[email protected])
The Goanese Fusion Flavours published only in the UK is
available at Waterstones Bookshops
throughtout the United Kingdom. ISBN 9780951901939
The author: Alda Figueiredo
