Indian beef pan - Indisk biffpanna

INDIAN BEEF PAN
Indisk biffpanna

Here’s an inspiration from the Indian kitchen – a beef pan with a delicious 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 extremely near the true Indian kitchen.

4 servings

15 oz to 1 lb boneless beef, e.g.

thick flank or rump
2 tablespoons flour
¼ teaspoon salt
pepper
1 red bell pepper
1 onion
1 tablespoon oil
1 tablespoon butter or margarine
1 cup meat bouillon
1½ tablespoons red wine vinegar
3 tablespoons raisins
¼ teaspoon caraway
ground cloves
1/3 cup heavy cream

Shred the meat. Mix flour, salt and pepper on a dish and turn the meat in this. Trim the bell 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.

Enjoy!

Bella