- 1/2 pound beef round steak, diced
- 1/2 small onion, finely diced
- 1 tablespoon tomato-chicken bouillon granules (such as Knorr®)
- 3 cloves garlic, minced
- 1 cup water
- 1 tablespoon beef stock concentrate
- 1/3 pound carrots, cut into 1/2-inch dice
- 3/4 pound sweet potatoes, cut into 1/2-inch dice
- 1 1/2 cups water
- 3/4 cup finely shredded cabbage
- 2 cinnamon sticks
- 1 1/2 teaspoons smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground coriander
- 5 black cardamom seeds
- 1 cup brown rice
- Cook and stir steak, onion, and tomato-chicken bouillon together in a large pot over medium heat until steak is browned, 5 to 10 minutes. Add garlic, 1 cup water, beef stock concentrate, carrots, and sweet potatoes to the steak mixture; cook and stir until carrots and sweet potatoes are softened, about 20 minutes.
- Mix 1 1/2 cups water, cabbage, cinnamon sticks, paprika, cumin, black pepper, coriander, and cardamom seeds into the steak-sweet potato mixture; bring to a boil. Add brown rice and reduce heat to low. Cover pot and simmer until rice has absorbed the liquid, about 45 minutes. Fluff rice and remove cinnamon sticks before serving.
05/02/2018
recipepes.com
North African Beef and Brown Rice, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
