An adaptation of a Nigerian recipe, Zaria Beef has a delicate flavour and makes an excellent dinner party dish. Serve it with fried yams and sliced avocados.
2 lb. rump steak, cut into wafer-thin slices
2 fl. oz. Worcestershire sauce
2 garlic cloves, crushed
1 teaspoon black pepper
½ teaspoon Tabasco sauce
4 oz. butter
4 oz. mushrooms, wiped clean and sliced
1 large green pepper, white pith removed, seeded and chopped
7 oz. canned pineapple chunks, drained
16 small pickled onions, drained
2 tablespoons mango chutney or mixed pickle
2 oz. shelled roasted peanuts
Lay the beef slices in a shallow dish and ‘ . sprinkle over the Worcestershire sauce, garlic, pepper and Tabasco sauce. Set aside to marinate for 1 hour.
In a small frying-pan, melt half the butter over moderate heat. When the foam subsides, add the mushrooms and pepper and fry for 10 minutes, stirring occasionally. Add the pineapple chunks, onions, chutney or pickle and peanuts and fry, stirring occasionally, for a further 10 minutes. Remove the pan from the heat and keep hot.
In a large frying-pan, melt the remaining butter over moderately high heat. When the foam subsides, add the beef slices and marinade and fry for 30 seconds on each side or until the meat is cooked.
Remove the pan from the heat. Turn
Nourishing, filling and quick to prepare, Zardov Quick Cassoulet makes an excellent, tasty family supper dish for a winter’s night. the beef mixture into a warmed serving dish, pour over the vegetable and pine-apple mixture and serve at once.