Saturday,22 September, 2018
Current issue | Issue 1312, (22-28 September 2016)
Saturday,22 September, 2018
Issue 1312, (22-28 September 2016)

Ahram Weekly

Sufra Dayma: Sirloin steaks in capsicum onion brown sauce

Serves 4-6


750-1000 gm lean sirloin steaks (fat trimmed)
1 large onion (sliced into wings)
Half of each: green, red, yellow capsicum (sliced)
100 ml cream
1 chicken bouillon
30 gm butter + 1 tbsp oil
Salt + pepper + 7 spices + thyme

Heat a wide skillet on high.  Add butter and oil.  Lower heat to medium.  Add steaks in batches, to slightly brown on both sides; removing each batch by means of a pair of tongs.  Bring back to saucepan the whole amount of steaks, adding the bouillon.  Cover and allow to cook over very low heat.  When released waters dry up, add hot water and when necessary; in very small amounts.  When meat is done, stir in prepared onion and capsicum until translucent and slightly wilted.  Season and stir in cream.  Bring to a preboil then remove away from heat.  Serve with fluffed rice aside and a mixed salad.  

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