Summary

Ingredients

• 300 g carrot (s)
• 150 g onion (s), red
• 2 cloves garlic)
• 400 g beef, sirloin or rump steak
• 2 tablespoon olive oil
• 50 g almond (s), whole and peeled
• 1 tablespoon tomato paste
• Coriander powder
• Ground cumin
• 300 ml meat broth
• Salt and pepper, freshly ground
• Coriander greens or parsley, fresh for sprinkling

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Instructions

1. Peel the carrots and cut into slices at an angle. Cut the onions into strips, finely chop the garlic. Cut the beef into strips.
2. Heat olive oil in a pan. Sear the meat in portions very spicy and remove. Fry the almonds in the frying oil. Add the onion and garlic and sauté. Add the carrots, stir in the tomato paste. Dust with ground coriander and cumin to taste and sweat. Deglaze with 300 ml meat stock and cover and simmer gently for about 10 minutes. Add the meat and simmer with the lid open. Season the steak pan and sprinkle with chopped coriander or parsley and serve.
3. Annotation:
4. Be careful with coriander, because it has a slightly soapy taste and is not to everyone`s taste. Therefore, please always use parsley or cress.
5. I serve Arabic flatbread with this dish or you can also eat rice with it, although you shouldn`t let the sauce boil down completely.