Beef softies alla Bu Dayana

Ingredients for 2 servings:

• 100 g onion(s)
• 3 tbsp sunflower oil
• 15 g garlic clove(s)
• 20 g ginger root
• 2 tbsp sunflower oil
• 1 tsp, chopped jalapeño pepper
• 1 pinch(s) black pepper, freshly ground
• 2 tsp sweet paprika powder
• 2 tbsp herbs de Provence
• 3 tbsp celery leaves
• 1 egg(s), size M
• 10 g broth powder (mushroom bouillon, granules)
• 20 g biscuit(s) made from sponge cake, flavourless or coconut flavour
• 300 g minced beef
• 80 g tomato juice
• 2 tbsp tomato paste
• 2 tbsp tomato ketchup
• 1 tbsp sesame oil, dark
• 1 tbsp herbs de Provence
• 1 tsp, leveled stock powder (herbal stock, strong bouillon)
• 1 pinch(s) nutmeg, freshly grated
• 1 pinch(s) black pepper, freshly ground
• ½ tsp tapioca flour
• 1 tbsp rice wine, dark, spicy-mild
• 1 tsp white sesame seeds
• n. B. flowers and leaves

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 35 minutes

Spicy fried ground beef in tomato sauce, served as a side dish. Recipe from Lombok, Indonesia.

Peel the onions and garlic cloves and cut into small cubes. Peel the washed ginger and cut them into thin slices across the grain, then chop them finely. Fry the onions in 1 tablespoon of sunflower oil until they begin to brown, then add the garlic and ginger and fry for 2 minutes. Transfer the mixture to a large mixing bowl. Add the ingredients, from the jalapeño pepper to the celery leaves. Crack the egg and whisk it with the mushroom stock. Crumble the sponge cakes and add them to the mixing bowl along with the egg and ground beef; mix everything together. Cover and refrigerate for 1 hour. Combine all the sauce ingredients except the tapioca flour and rice wine in a casserole dish. Mix until smooth and bring to a simmer. Dissolve the tapioca flour in the rice wine and stir the mixture into the simmering sauce. Remove from the heat for 1 minute and keep warm. Divide the meat mixture into 6 equal portions and form them into sausage-like patties. Heat the remaining sunflower oil in a large pan and add the patties. Fry over medium heat until browned all over. Pour the sauce over the patties and fry for 5 minutes until tender. Transfer the tenders and sauce to a serving dish, sprinkle with sesame seeds, and garnish with flowers and leaves, if desired. Serve as a side dish or main course, and enjoy.