Steak Cooked in Milk is a traditional Malawian recipe for a classic colonial-era dish of beef stewing steak cooked in a whole milk base. The full recipe is presented here and I hope you enjoy this classic Malawian version of: Steak Cooked in Milk.
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This is a colonial era recipe from Malawi. Rather than drying the meat, as the natives did, the colonials preferred to eat it fresh. However, due to the local hot and humid conditions, the meat would tend to spoil quickly, as a result it could not be hung as it was in Europe and the meat tended to be eaten very quickly after slaughter and many ways were sought to improve the flavour and texture of the meat. Sometimes it was marinated with papaya flesh or wrapped in papaya leaves (the natural enzyme, papain, in the fruit and leaves help to tenderize the meat) or it was cooked in a variety of liquids, including milk, as in this recipe. One consequence of the colonial era in Malawi was that cooking in coconut milk became more popular there than it was previously. This recipe was given to me by a friend from New Zealand who was born in Malawi and whose parents spent much of their lives there.
Ingredients:
1kg stewing steak
2 tbsp plain flour
1 tbsp butter, for frying
4 large onions, very finely chopped
225ml whole milk
salt and freshly-ground black pepper, to taste
Method:
Cut the meat into 3cm cubes then roll in seasoned flour to coat.
Heat the butter in a large frying pan, add the butter and when the foaming has subsided add the onions along with the floured steak pieces and cook for about 8 minutes, or until the onions are golden brown and the steak is nicely coloured all over.
Gradually work in the milk, stirring constantly. The milk will absorb the flour from the meat and the sauce will thicken.
When all the milk has been added, immediately turn the contents of the pan into a casserole dish then cover with a lid and transfer to an oven pre-heated to 160°C. Cook for 90 minutes, or until the meat is tender and the sauce is well flavoured.
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