Beef with Brown Ugali
Beef with Brown Ugali

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, beef with brown ugali. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Beef with Brown Ugali is one of the most favored of recent trending foods in the world. It is appreciated by millions every day. It is simple, it’s fast, it tastes delicious. Beef with Brown Ugali is something which I have loved my whole life. They’re nice and they look fantastic.

Great recipe for Left over beef and scrambled eggs served with brown ugali. Scrambled eggs are used to supplement left over beef. A mixture of cassava, millet and maize flour produces ugali that is very sticky while warm/hot. This ugali leaves no crumbs, even when cold.

To begin with this recipe, we have to prepare a few components. You can cook beef with brown ugali using 7 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Beef with Brown Ugali:
  1. Take 400 g beef
  2. Prepare 3 tomatoes
  3. Get 1 onion
  4. Take Cooking oil
  5. Make ready Salt
  6. Get Royco
  7. Make ready 1 hoho

A classic Kenyan beef stew accompanied with properly cooked Ugali is everyone's favourite. To get started with this recipe, we must prepare a few ingredients. My method is one that results in beautifully cooked tender meat, h. Add the teaspoonful of cooking oil or butter and let it boil/melt for a minute.

Steps to make Beef with Brown Ugali:
  1. Cut the beef and boil till tender. Make sure the water is drained.
  2. Add the onions and oil and cook as you stir for 2 mins.
  3. Add tomatoes and Hoho then let it cook for 3 more minutes.
  4. Add little soup and salt. Cook till ready
  5. Serve brown Ugali

My method is one that results in beautifully cooked tender meat, h. Add the teaspoonful of cooking oil or butter and let it boil/melt for a minute. This is for the ugali not to turn too sticky. But it won't make the stew meat moister. Stewing, clearly, goes on too long and takes the meat to too high of a temperature for salt's moisture-retaining benefits to continue to be evident.

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