Meat in the Skillet
- 1 pound onions, coarsely chopped 2-3 tablespoons vegetable oil
- 2 pounds best stewing beef, chuck or top rump, cut into 1¼-inch cubes
- Salt and pepper
- 1 teaspoon ground allspice
- 1 pound tomatoes, skinned and chopped
- 2 tablespoons tomato paste
- â…“ cup chopped flat-leaf parsley
Instructions:
A homely Egyptian dish using beef. Serve with rice or potatoes.
- In a large skillet, fry the onions in the oil, over low heat, until golden, stirring occasionally. Add the meat, and turn the pieces to brown them all over. Add salt, pepper, and allspice, the tomatoes and tomato paste, and water barely to cover.
- Simmer gently for 1½—2 hours, until the meat is very tender, covered to begin with, adding a very little water from time to time and letting it reduce at the end. Add parsley towards the end.