DELICIOUS AND SIMPLE to prepare, this steak filling for savouries, has a hint of spicy notes and a rounded onion and pepper taste. Be warned, this will soon be your family favourite too.
RAMADAAN 2018 is right around the corner, with just about a month to go now. Most often, we tend to see many different types of savouries being prepared nearer to Ramadaan, and don’t get me wrong, SAVOURIES is by NO MEANS, associated with only this Islamic month. But if we tend to see the broader picture, the hustle and bustle to have savouries prepped before Ramadaan, is only natural. If one tends to have fussy family members, who complain about simple errors, for instance a lack of salt, or even how quick their meals are served, or even those that have a LARGER number of members in a family to feed, preparing savouries, has THEN been an age old tradition.
Before we judge a fellow Muslim, for being more concerned with their savouries preparation for Ramadaan, one should take a moment to understand the term SAVOURY. A Savoury is any small Spicy or salty food that serves as a SNACK or APPETIZER. Now the types of savouries can vary with your family diet, and need not be excessively extravagant either. The simple fact is, to snack on something light after your fasting has ended, and allow for enough space in your tummy, to comfortably allow you to perform your nightly Prayers (tararweeh salaah), in remembrance of the Importance of this Holy month. Whether you make tons of stuff to pack away for Ramadaan, or just a few to get you by, Remember every bit of sacrifice we do during this Holy Month, be it ensuring a happy family, or spending more time improving ourselves personally, I pray that ALLAH ACCEPTS FROM EACH OF US, ALL OUR EFFORTS AND PRAYERS, AMEEN.
NOW, this Steak filling is another of my versatile dishes, that can incorporated in almost any types of savoury you wish to make, NOT JUST FOR RAMADAAN, BUT ALL YEAR ROUND, and most IMPORTANTLY, IT’S NOT TIME CONSUMING. This is another one of those recipes, that I developed during my experimental stages that I mentioned in my CHICKEN AND MUSHROOM FILLING post. If like me, you also don’t have a huge family to feed everyday, This Steak filling can be prepped on the day you may need it, depending on time constraints upon you.
What can you look forward to with this steak filling… A slight touch of spicy notes, from the chilly powder and pepper, a rounded onion flavour and an overall peppered taste. This Steak filling can either be made with added mushrooms/corn/peppers, but my family prefer these simple and straight. I make use of Brown Onion Soup powder, which adds to the rich brown colour, as well a cheese sauce powder to help thicken the consistency of my steak filling, but you can opt to use my homemade MASTER WHITE SAUCE with VARIATIONS. So, go on, give this recipe a try, and I look forward to your feedbacks on my various social media platforms.
Happy Savoury Making Lovelies
Love Marriam 💕
DO YOU MAKE SAVOURIES AHEAD OF TIME, OR ON THE DAY YOU MAY NEED THEM??? LET ME KNOW…
STEAK FILLING FOR SAVOURIES - MARSAY FAMILY FAVOURITE
AUTHOR: FOODEVA MARSAY (@foodeva_marsay)
500 grams Steak (trimmed of fat and cut into cubes)
1 Large Onion, finely chopped
1 Teaspoon Red Ginger and Garlic paste (or the regular)
1/2 Teaspoon Turmeric Powder
1 Teaspoon Chillie Powder
1/2 Teaspoon Kashmiri Chillie Powder
1/2 Teaspoon Cumin Powder
1 Teaspoon Lemon Pepper Seasoning (OR Black/White Pepper Powder)
1/2 – 1 Teaspoon Salt
1 Tablespoon Tomato Sauce (or Tomato puree)
2 Tablespoon Vinegar
2 Tablespoon Ghee/Butter/Vegetable Oil (Or you could use a blend)
2 Tablespoon Brown Onion Soup Powder (any brand)
2-3 Tablespoon Cheese Sauce Powder (any brand)
8 Tablespoon Boiling Water
~ Marinate the steak cubes with all the spices, including the tomato sauce and vinegar.
~ Heat the ghee/butter, and fry the onions on medium heat until lightly browned.
~ Add in the marinated steak cubes, allow to brown and add 1/4 cup Water and simmer on medium/low heat, until steak is tender.
~ Make a paste with the brown Onion Soup Powder and the Cheese Sauce Powder, using the 8 Tablespoon Boiling Water.
~ When the steak turns tender, and most of the liquid has evaporated, add in the Soup/Sauce Powder paste.
~ Allow to gently simmer on low heat, until a gravy has thickened.
~ Cool well, before using to fill PIES/ OR ANY OTHER SAVOURY.
NOTES BY FOODEVA MARSAY
> You may omit the chilly powder spices, and only use pepper seasoning, if you prefer.
> You can Also add chopped mushrooms, corn, carrots, cubed potatoes or cubed mixed vegetables, to this steak filling.
> This steak filling can be used in different savouries, try it as a Pizza Topping, To fill into Yeast Buns, or even to make your Moon/Crescent Savoury.
> After the Steak Filling is cooled well, you can also freezer it at this stage, for later use.
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