DEVILED BEEF RECIPE SRI LANKA | EASY & TASTY BEEF FRY
Visit my site, www.topsrilankanrecipe.com where you can find a detailed, step by step process of this recipe with images.
Provided by Rocy
Categories Non-Vegetarian
Time 1h30m
Yield 4 People
Number Of Ingredients 15
Steps:
- Grind ginger and garlic to a smooth paste. Also, get ready with vinegar, red chili powder, turmeric powder, sugar, salt, and water.
- Cut the onions into medium-sized pieces and slice the banana peppers.
- Get ready with tomato sauce, red chili flakes, and lime.
- Rince the beef and cut it into large chunks. Add ginger-garlic paste, vinegar, turmeric powder, red chili powder, sugar, salt, and water. Mix them well.
- Cook covered under the high flame until all the water evaporates. In a halfway through open the lid and give a stir to avoid burning. Once done, let them cool down to room temperature.
- Now cut each beef chunks into thin slices.
- Heat the oil in a deep fry pan and fry the beef slices until they turn to brown color. Don't fry them for too long or you will lose the softness of the beef.
- Now heat the cooking oil in a wok and add fried beef, onions, and banana peppers together. Fry them under medium flame for two minutes. Then, add the red chili flakes. Stir and fry them for another two minutes under low flame.
- Finally, add the tomato sauce and mix under low flame for about a minute. Then switch off the flame and add lime juice. Taste and adjust salt if needed. Give one last good mix.
- This is how to make the best deviled beef recipe at home. Serve and enjoy this delicious Sri Lankan style deviled beef.
DEVILLED BEEF
For ZWT6. From allbritishfood.com Note: Aug. 17th, 2011 -- We loved this dish. With the 2- 2 1/2 hours of cooking the meat is very tender and the gravy this makes is so delicious, used a slice of bread to soak up the extra gravy on plate.
Provided by MomLuvs6
Categories < 4 Hours
Time 3h
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Cut chuck steak into 1 inches cubes.
- In a saucepan melt shortening, add the onions and meat and brown for 5 minutes, stirring frequently.
- Add the flour and mix well. Add the rest of the ingredients and bring to the boil, stirring constantly.
- Reduce the heat cover with a lid. Simmer very gently, stirring occasionally, for 2 - 2 1/2 hours or until the meat is tender.
- Season to taste. Turn into a warm casserole and serve immediately.
- It suggests to serve this with either plain boiled or creamed potatoes and buttered cabbage or spring greens.
Nutrition Facts : Calories 359.5, Fat 17.1, SaturatedFat 6.3, Cholesterol 112.4, Sodium 512.7, Carbohydrate 14.6, Fiber 0.8, Sugar 6.3, Protein 37.5
LEFTOVER ROAST BEEF SPREAD
Delicious as a sandwich spread or as an appetizer with crackers. Inspired from Mama J's recipe #249702.
Provided by puppitypup
Categories Spreads
Time 5m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 7
Steps:
- Grind leftover Roast Beef in food processor or hand grinder.
- Combine all ingredients.
- Spread on sandwich or on crackers.
Nutrition Facts : Calories 541.8, Fat 39.4, SaturatedFat 10.7, Cholesterol 113.9, Sodium 823.2, Carbohydrate 14.8, Fiber 0.2, Sugar 4, Protein 31.6
ROAST BEEF SANDWICH SPREAD
Pickle relish and ketchup add a touch of sweetness to this sandwich spread that uses up leftover beef. "I often turn to this recipe after I have made a large roast," says Carolyn Zimmerman of Fairbury, Illinois.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 9 servings.
Number Of Ingredients 9
Steps:
- In a food processor, combine the beef, pickle relish and onion; cover and process until coarsely chopped., In a large bowl, combine the ketchup, mayonnaise, pickle juice, seasoned salt and pepper. Stir in the beef mixture. Cover and refrigerate for at least 1 hour. Spread on nine slices of bread; top with remaining bread.
Nutrition Facts : Calories 357 calories, Fat 10g fat (2g saturated fat), Cholesterol 59mg cholesterol, Sodium 972mg sodium, Carbohydrate 40g carbohydrate (11g sugars, Fiber 2g fiber), Protein 27g protein.
DEVILED ROAST BEEF
Eye of round roast is rubbed with Dijon mustard and roasted to your desired degree of doneness. The roast is served with a delicious creamy beef gravy to make a spectacular Wave 2 entree.
Provided by Allrecipes Member
Time 1h45m
Yield 10
Number Of Ingredients 12
Steps:
- Trim fat from beef. In a small bowl stir together 2 tablespoons of the Dijon-style mustard and the pepper; rub onto the beef. Place the beef on a rack in a shallow roasting pan. Insert a meat thermometer. Roast beef in a 325 degrees F oven until thermometer registers 140 degrees F for medium-rare (1 1/2 to 2 hours) or 155 degrees F for medium (1 3/4 to 2 1/4 hours). Cover roast with foil and let stand for 15 minutes before slicing. The temperature of the meat after standing should be 160 degrees F.
- Meanwhile, for sauce, in a medium saucepan combine the mushrooms, beef broth, onion, water, garlic, Worcestershire sauce, and thyme. Bring to boiling; reduce heat. Simmer, covered, about 5 minutes or until vegetables are tender. In a small bowl stir together milk and remaining Dijon-style mustard; gradually stir into flour. Add to mushroom mixture in saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more.
- To serve, thinly slice beef across the grain. Arrange on a serving platter. Spoon some of the sauce over beef. Pass remaining sauce.
Nutrition Facts : Calories 121.2 calories, Carbohydrate 5.1 g, Cholesterol 29.6 mg, Fat 5.5 g, Fiber 0.6 g, Protein 12.3 g, SaturatedFat 2.2 g, Sodium 264.4 mg, Sugar 1.3 g
DEVILED ROAST BEEF
Eye of round roast is rubbed with Dijon mustard and roasted to your desired degree of doneness. The roast is served with a delicious creamy beef gravy to make a spectacular Wave 2 entree.
Provided by Allrecipes Member
Time 1h45m
Yield 10
Number Of Ingredients 12
Steps:
- Trim fat from beef. In a small bowl stir together 2 tablespoons of the Dijon-style mustard and the pepper; rub onto the beef. Place the beef on a rack in a shallow roasting pan. Insert a meat thermometer. Roast beef in a 325 degrees F oven until thermometer registers 140 degrees F for medium-rare (1 1/2 to 2 hours) or 155 degrees F for medium (1 3/4 to 2 1/4 hours). Cover roast with foil and let stand for 15 minutes before slicing. The temperature of the meat after standing should be 160 degrees F.
- Meanwhile, for sauce, in a medium saucepan combine the mushrooms, beef broth, onion, water, garlic, Worcestershire sauce, and thyme. Bring to boiling; reduce heat. Simmer, covered, about 5 minutes or until vegetables are tender. In a small bowl stir together milk and remaining Dijon-style mustard; gradually stir into flour. Add to mushroom mixture in saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more.
- To serve, thinly slice beef across the grain. Arrange on a serving platter. Spoon some of the sauce over beef. Pass remaining sauce.
Nutrition Facts : Calories 121.2 calories, Carbohydrate 5.1 g, Cholesterol 29.6 mg, Fat 5.5 g, Fiber 0.6 g, Protein 12.3 g, SaturatedFat 2.2 g, Sodium 264.4 mg, Sugar 1.3 g
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- Trim fat from beef. In a small bowl stir together 2 tablespoons of the Dijon-style mustard and the pepper; rub onto the beef. Place the beef on a rack in a shallow roasting pan. Insert a meat thermometer. Roast beef in a 325 degree F oven until thermometer registers 140 degree F for medium-rare (1-1/2 to 2 hours) or 155 degree F for medium (1-3/4 to 2-1/4 hours). Cover with foil; let stand for 15 minutes before carving. (The temperature of the meat will rise 5° during standing.)
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- To serve, thinly slice beef across the grain. Arrange on a serving platter. Spoon some of the sauce over beef. Pass remaining sauce. Makes 8 to 10 servings.
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