Ethiopian Ground Beef Food

ETHIOPIAN GROUND BEEF STEW (MINCHET-ABESH ALICAH)

Steps:

• 1. Start with 1 cup of water. Add 2 tablespoons water to a medium pan. Saute the onion in the water, adding 2 tablespoons water at a time until the onion is soft and golden brown.
• 2. Add 1 cup water, Nitir Kebe, garlic, ginger, bishop weed, wine, and turmeric to the cooked onion. Cook for 5 minutes.
• 3. Cook the ground beef in a skillet until brown. Drain and put the ground beef in the onion mixture. Mix well.
• 4. Add 2 cups water to the mix; cover and cook for 20 minutes or until it simmers. Add the ground white pepper, cardamom, and salt. Cook for an additional 5 minutes.

ETHIOPIAN GROUND BEEF MILD STEW (MINCHET-ABESH ALICHA)

Steps:

• In medium pot sauté the onion using one cup of boiled water by adding two tablespoon each time until the onion is soft and golden brown.
• In the cooked onion, add one cup boiled water, purified butter, garlic, ginger, bishop weeds, wine and turmeric. Cook for 5 minutes.
• On a baking pan, spread the ground beef and cook it in oven or stir-fry until brown.
• Sprinkle the stir-fry ground beef in the sauce; mix well; add two cups boiled water; cover and cook it for 20 minutes or until simmers.
• Add to the stew white pepper, salt and false cardamom; cook it for 5 minutes; remove from heat.
• Serve it hot with Injera, rice, bread or as desired.
• * You will find these spices in Ethiopian or Indian shops/groceries.
• ** Please go to www.yewoinfamilycooking.com to see how to prepare Clarified/Purified Butter (Nitir Kebe).