Beef With Oranges and Spices
Need a gluten free, dairy free, whole 30, and ketogenic main course? Beef With Oranges and Spices could be a tremendous recipe to try. This recipe serves 4 and costs $6.37 per serving. One serving contains 411 calories, 32g of protein, and 29g of fat. This recipe from Foodista requires parsley, olive oil, saffron, and garlic. Not a lot of people made this recipe, and 4 would say it hit the spot. From preparation to the plate, this recipe takes approximately 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 71%. This score is solid. Try Baby Bok Choy And Beef Noodle Soup With Warm Spices, Seared Beef And Oranges With Arugula, and Beef Tenderloin with Aromatic Thai Spices for similar recipes.
Servings: 4
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
1/2 teaspoon allspice
600 grams beef (hiftl steak), cut into strips
500 milliliters beef bouillon from cube
1/2 teaspoon cumin, ground
3 cloves garlic, crushed
2 tablespoons olive oil
2 smalls oranges
1 tablespoon parsley, chopped
1 teaspoon saffron
Salt and pepper
Equipment:
dutch oven
Cooking instruction summary:
- Peel and slice one orange. Squeeze juice from the other orange and set aside.
- Heat olive oil in a casserole or Dutch oven. Add the diced meat and crushed garlic cloves. Saut until meat is nicely browned on all sides.
- Add orange pieces and drizzle with orange juice.
- Season with saffron, cumin, allspice, salt and pepper. Mix and cover. Reduce heat and simmer for 10 minutes.
- Pour 300ml of beef bouillon over meat and cover again. Simmer over low heat until meat is thoroughly cooked and tender (about 1 hour). Add remaining amount of bouillon during cooking so the meat does not dry.
- Sprinkle meat with chopped parsley. Serve immediately, with rice or couscous and a green salad.
Step by step:
1. Peel and slice one orange. Squeeze juice from the other orange and set aside.
2. Heat olive oil in a casserole or Dutch oven.
3. Add the diced meat and crushed garlic cloves. Saut until meat is nicely browned on all sides.
4. Add orange pieces and drizzle with orange juice.Season with saffron, cumin, allspice, salt and pepper.
5. Mix and cover. Reduce heat and simmer for 10 minutes.
6. Pour 300ml of beef bouillon over meat and cover again. Simmer over low heat until meat is thoroughly cooked and tender (about 1 hour).
7. Add remaining amount of bouillon during cooking so the meat does not dry.
8. Sprinkle meat with chopped parsley.
9. Serve immediately, with rice or couscous and a green salad.
Nutrition Information:
covered percent of daily need
