Bifes com Molho de Amendoim (Veal Steaks with Peanut Sauce)
Bifes com Molho de Amendoim (Veal Steaks with Peanut Sauce) is a traditional Mozambican recipe for a classic dish of veal steaks braised on a bed of tomatoes, onion and olive oil that's finished with peanut paste. The full recipe is presented here and I hope you enjoy this classic Mozambican version of: Veal Steaks with Peanut Sauce (Bifes com Molho de Amendoim).
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Ingredients:
2 garlic cloves, bruised
500g veal steaks (these should be sliced quit thinly)
60g peanuts
3 ripe tomatoes, blanched, peeled and chopped
2 onions, thinly sliced
100ml olive oil
salt and freshly-ground black pepper, to taste
100ml water
Method:
Season the veal stakes liberally with salt and black pepper.
Heat the olive oil in a large pan, add the onion and garlic along with the tomato pieces. Stir to mix then sit the veal steaks on top.
Bring to a simmer, cover the pan and cook gently for about 30 minutes, or until the meat is tender.
In the meantime, pound the peanuts to a paste in a mortar (or grind in a food processor). Mix with the water then add to the pot when the veal is cooked.
Bring to a boil, reduce to a simmer and cook for 10 minutes more.
Serve hot with baked sweet potatoes. To serve, spoon the peanut and tomato sauce over the meat.
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