Buzilla (Round Steak with Spice and Peas)
Esthar Vaughn Cooks
Buzilla (Round Steak with Spice and Peas)
Esthar Vaughn Cooks
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1 1/2 to 2 pound round steak 2 tablespoons olive oil 2 onions, chopped four 8 ounce cans tomato sauce 1 teaspoon curry 1 teaspoon cinnamon 1 teaspoon allspice 2 teaspoons turmeric 1 teaspoon sage 8 whole cloves, bruised 1 package (16 ounces) frozen peas, thawed Directions: Pound the steak with a mallet and cut in 1 inch cubes. In a dutch oven brown the steak in the oil over medium high heat. Add the onions and cook until soft. Add the tomato sauce, curry, cinnamon, allspice, turmeric, sage and cloves and simmer over low medium until meat is fork tender, stirring occasionally, 1 1/2 to 2 hours. Add the peas and simmer until cooked through. Serve with rice or noodles. Serves 4 |