Mangalorean Beef And Bacon Gravy Food

BACON AND BEEF GRAVY

Steps:

• Prepare gravy by cooking bacon in a sauce pan until partially done.
• Add onions and saute for 5 miuntes.
• Pour in the Beef Consumne'.
• Bring to a boil.
• Mix water and corn starch together.
• Add corn starch mixture to sauce pan.
• Cook till mixture has thicken.
• Lower heat.
• Add mustard, salt and pepper to taste; stir in catsup.
• Serve over mashed potatoes, or noodles.

MANGALOREAN BEEF AND BACON GRAVY RECIPE

Steps:

• Combine meat, ginger paste, garlic paste, pepper, vinegar, and 2 teaspoons salt.
• Heat 1 1/2 tablespoons oil in pressure cooker on medium high heat until shimmering. Add cloves and cinnamon and stir until fragrant, about 1 minute. Add the marinated beef and cook, stirring occasionally, until lightly browned, about 5 minutes Add 1 cup water and close pressure cooker. Cook over high pressure for 45 minutes, then release pressure and allow steam to escape. Transfer beef and juices to a large bowl.
• Wipe out pressure cooker, add remaining oil, and return to medium-high heat until shimmering. Add onions and cook, stirring occasionally, until lightly browned, about 10 minutes. Add green chiles and stir until fragrant-about 2 minutes. Add red chile and turmeric powder and stir vigorously, so as not to burn the spices and cook for 1 minute. If they tend to stick or discolor add a few drops of water. Add the bacon and stir until the bacon begins to render, about 5 minutes. Add the tomato puree and cook, stirring, until the oil is fragrant and separates from the mixture, about 5 minutes. Add water, bring to a simmer, and cook for 10 minutes. Return the beef and its juices to the pot and allow the whole dish to cook for another 15 minutes. Season to taste with salt if necessary, and serve with bread or rice.

MANGALOREAN BEEF AND BACON GRAVY - 2.5-QT. PRESSURE COOKER

Steps:

• Combine meat, ginger paste and garlic paste, pepper, vinegar, and salt. Marinate 1 hour or overnight in the refrigerator.
• Heat oil in pressure cooker on medium-high heat until shimmering.
• Add cloves and cinnamon stick and stir until fragrant, about 1 minuts.
• Add the marinated beef and cook, stirring occasionally, until lightly browned, about 5 minutes.
• Add 1 cup water and close pressure cooker. Cook over high pressure for 45 minutes, then release pressure and allow steam to escape, per recommended method for your pressure cooker.
• Transfer beef and juices to a large bowl.
• Wipe out pressure cooker, add 1 1/2 tablespoons vegetable oil, and return to medium-high heat until shimmering.
• Add onions and cook, stirring occasionally, until lightly browned, about 10 minutes.
• Add green chillis and stir until fragrant, about 2 minutes.
• Add red chilli and turmeric powder and stir vigorously to prevent spices from burning, and cook for 1 minutes. If the spices tend to stick or discolor, add a few drops of water.
• Add bacon and stir until the bacon begins to render, about 5 minutes.
• Add the tomato puree and cook, stirring until the oil is fragrant and separates from the mixture, about 5 minutes.
• Add water, bring to a simmer, and cook for 10 minutes.
• Return the beef and its juices to the pot and allow the whole dish to cook for another 15 minutes.
• Season to taste with salt, if desired. Serve with naan bread or rice.