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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Ethiopian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wash the cubed beef well, pat them dry with a toe, and set aside in the fridge. (Please don't skip this step. It's an important part of the process for tenderizing the beef). | 2. Finely chop the onions in a blender or food processor, until almost puréed. | 3. Transfer the onions to a heavy pot and cook on medium heat until they are day and have turned a reddish-brown color. Add the water and Berberi. Cook an additional 30 minutes, stirring periodically, adding more water if needed so the sauce doesn't get dry (this process allows for the berberi to become less bitter). | 4. Add the meat to the sauce and turn the heat down to low. Simmer for 45 minutes to an hour, adding a little water if needed, to prevent the onions and meat from sticking the bottom of the pan. | 5. After an hour or so of simmering, add the butter, salt, and more water if the sauce is getting dry. Simmer another hour. | 6. Just before serving, stir the freshly minced garlic into the sauce. Serve with Injera. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purple onion	8 -10		chopped	403.4676	0.0	89.7602	2.2667
berbere	1 -4	tablespoon		403.4676	0.0	89.7602	2.2667
stewing beef	1		cut	403.4676	0.0	89.7602	2.2667
water	1/2	cup		0.0	0.0	0.0	0.0
butter	1/2	cup		684.0	31.428	21.372	57.6
salt	1	tablespoon		-	-	-	-
garlic	1 -4	tablespoon	minced	0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.