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In this easy-to-whip-up recipe, we will add a bit of mozarella and cheddar cheese to make our githeri more fun and exciting.
What you will need:
250g dry beans soaked and boiled (maharagwe)
250g fresh maize/sweet corn, boiled
500g beef steak cubed
1 onion sliced
1 teaspoon garlic ginger paste
1 tablespoon oil
1 teaspoon curry powder
2 beef bouillon cubes (salted)
100g cheddar cheese grated
100g mozzarella cheese grated
3 tablespoon white vinegar
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70g tomato paste
1 cup water
What to do:
Sprinkle the vinegar on the beef and mix well. This will help tenderise it. Add salt and mix well then put it aside for about 30 minutes.
In a pan over medium heat, add the oil and then sauté the beef to seal pores. Once the beef is browned, add the turmeric powder and continue to mix well.
Add the garlic ginger paste and beef bouillon cube. Note that the beef bouillon cubes have extra salt so you don’t want to add any more salt. Continue to mix until the liquid evaporates.
Once the beef starts to fry, add the sliced onions and continue to mix. Now add in the boiled beans and corn. Continue to stir until well combined.
Add the tomato paste and mix well. Add one cup of water and stir a little bit and then cover with a tight lid. Bring it to a boil until the beef, beans and maize are tender.
Open the lid and sprinkle the cheddar and mozzarella cheese on top. Cover for another two minutes so that the cheese can melt and then you are ready to serve your cheesy beef githeri just on its own. Garnish with a few curry leaves and enjoy the meal.
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