Beef with Brown Ugali
Beef with Brown Ugali

Hello everybody, it’s Drew, welcome to my recipe page. Today, we’re going to prepare a special dish, beef with brown ugali. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

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.

Beef with Brown Ugali is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. They are fine and they look wonderful. Beef with Brown Ugali is something which I’ve loved my whole life.

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

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