Madagascar Beef With Cress
This is one I had to translate from French. I found it after a mission trip to Madagascar. I left it in the manner it was written. Just use common sense to make. Given the amount of meat and the fact it was written for 2 people, this would be an extravagant recipe there!
MAKE IT SHINE! ADD YOUR PHOTO
INGREDIENTS
Nutrition- 28
- 3
- 1
- 6cups watercress (The translation said boots, which has happened for several Madagascar recipes. I think it might be b)
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DIRECTIONS
- All to cut in pieces.
- Put in the pan with a little water, salt and pepper over low heat and cook until there is not any more juice.
- Then to add the cress. Some cress will come again out of juice. If ever there is not enough cress, one can add a little water.
- To continue to make cook until the cresses are cooked well.
- These must become all ends.
- Well to supervise cooking.
- To serve then with rice.
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