Prep 10 mins
Cook 40 mins
This recipe is from Kenya. It is used by hunters on safari in preparing zebra, eland, antelope, or other game. The technique is good and can be used on our favorite food-beef steak.
- 4 lbs steak, cut into 8 oz steaks each 1/2 inch thick
- 2 tablespoons oil
- 2 ounces butter
- 1 cup dry red wine
- 1 cup sweet wine, dessert
- 2 garlic cloves, finely minced
- 4 tablespoons tomato paste
- 4 tablespoons water
- 3 cups potatoes, mashed
- 2 cups yams or 2 cups sweet potatoes, mashed
- salt and pepper, to taste
- parsley, chopped
- Heat oil and butter in a 10 to 12 inch skillet until almost smoking.
- Fry steaks in pan, a few at a time, for about 3 minutes on each side, adding more oil and butter as needed.
- Season each steak with salt and pepper and set aside, keeping warm.
- Lower heat and add red wine and dessert wine.
- Stir with residue left in pan.
- Add garlic and cook for 2 minutes.
- Add tomato paste and water.
- Cook until sauce is quite thick.
- Combine mashed potatoes and yams(or sweet potatoes) ina 2 qt saucepan and beat thoroughly.
- Season the potato mixture to taste.
- Spread the potato mixture on a large platter.
- Arrange the steaks on the potatoes.
- Pour the sauce over the steaks.
- Sprinkle with chopped parsley.
Adjusted the recipe for the three of us but increased the potato/yam mixture to suit our needs. The sauce was different, a bit on the tart side, and good. Made for ZWT4.