Beef and cheese certainly go together. You can prepare them in many ways and their flavour just complements each other. What more interesting recipe than to introduce some of the herbs in your kitchen and create something edible and interesting eats? Well one time I did it. Without any recipe in mind. Just took anything from the kitchen store and voila! Something to eat!
Ingredients:
½ kg Beef cut into cubes
1/3 cup Processed cheese (quick melting type, better)
1 tsp. Dried chopped basil
1 tsp. Dried chopped marjoram
¼ tsp. Oregano
1/16 tsp. Mace
1 tsp. Spanish paprika powder
¼ tsp. Black pepper powder
1 tsp. Garlic, minced
1 pc. Onion (medium, thinly sliced)
1 cup water
2 tbsp. Extra virgin olive oil
Cooking Instructions:
In a suitable pressure cooker, heat the oil and sauté the garlic and onion until the garlic turns golden brown and the onion starts to caramelize. Toss in the beef and stir. Cook for 2 minutes. Add the remaining ingredients except the cheese and pressure cook for about 20 minutes. After 20 minutes, turn off the flame and allow the pressure cooker to cool normally. Do not vent the pressure cooker to accelerate cooling as the normal cooling without venting will be used as additional time to tenderize the meat which will take approximately 15-20 minutes. After it has cooled sufficiently to enable safe opening of the cooker, open and skim off any excess fat to reduce the fat content further. Add the cheese and turn on heat to achieve a gentle simmer. Stir until the cheese has melted. If liquid is thin, increase heat to concentrate the sauce to have a nice medium consistency of the sauce. You may enjoy this with bread, pasta, or with rice.
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