Ingredients:

• 2 kg – Beef
• 3 large – onions, cut into quarters
• 3 tsp – pepper powder
• salt
• 3 dried – Red Chillies or 1 tsp – paprika
• 2 pieces – Cinnamon (about one inch size)
• 2 tsp – Tomato sauce
• 2 tsp – Vinegar
• 3 tbsp – oil
• 3 large – peeled Potatoes
• 2 tbsp – Butter or Ghee

Method:

1. Marinate the chunk of beef with salt and pepper for about 1 hour.
2. Heat the oil in a big pan or pressure cooker and add the chunk of meat to it.
3. Fry on high flame for about 3 minutes, turning the meat on all sides till it changes colour.
4. Add the onions, tomato sauce, vinegar, dry chillies, cinnamon, potatoes and sufficient water and let it simmer till the meat is tender.
5. Strain away any excess soup and keep it aside.
6. Add 2 tbsp of butter or ghee and continue to cook on simmer or low heat till the meat is brown in colour all over and the potatoes too are nicely roasted.
7. Slice the meat and arrange it on a serving platter.
8. Pour the remaining soup back into the pan and mix it in 2 tbsp of flour.
9. Cook it till the gravy thickens, stirring it all the time.
10. Apply this gravy using a spoon on top of the slices of roast and serve the remaining gravy on the side along with the roast potatoes.
11. Recipe Courtesy: Anglo-Indian Recipes

Recipe courtesy of Bridget White