Okra Stew


    2 14 oz packages frozen baby okra
    3 tbsp olive oil
    3 garlic cloves minced
    1/4 cup fresh cilantro chopped
    1 small onion finely chopped
    4 oz tomato paste
    4 cups boil water
    2 vine-riped tomatoes chopped
    16 oz beef tips boiled or seared (I like to pan-fry mine with olive oil, salt and pepper)


in an exceedingly serious copper-bottomed saute pan over medium-high heat, heat the the vegetable oil, then add the garlic, cilantro and onions and cook for regarding one minute till aromatic.

Add the frozen okra to the garlic cilantro mixture and stir well, coating the okra with the mixture and breaking apart the frozen okra. fry the okra for regarding ten minutes, stirring sometimes till the okra is totally done.

Add the ingredient, contemporary cut tomatoes and four cups of boiling water to the pan. Then add the meat tips, and blend around to include everything along. Lower heat to low and simmer for quarter-hour till sauce thickens.

Serve over ancient Arabic rice pilaw and sprinkle contemporary cilantro for garnish.

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