Beef Kavurma

Diced beef and ribs cooked slowly in their own juices, then browned in butter with onion, peppers and tomato. A gluten-free, high-protein traditional Turkish meat dish.

Ingredients

• 700 g diced beef
• 300 g beef ribs, cut into pieces
• 60 g butter
• 200 g (2 medium) onions
• 100 g (3-4) green peppers
• 150 g (1 medium) tomato
• 12 g (2 tsp) salt
• 3 g (1 tsp) black pepper

Instructions

1. 1

   Put the diced beef and rib pieces in a wide, heavy-bottomed pot. Cover and cook on low heat, stirring occasionally, for 60-75 minutes until the meat releases its juices and they cook off again.

2. 2

   If the rib meat comes away from the bone easily, remove the bones and leave the meat in the pot.

3. 3

   Add the butter and fry the meat over medium-high heat for 8-10 minutes until the edges brown.

4. 4

   Add the onions, sliced into half-moons, and cook for 6-8 minutes until soft and lightly browned. Add the chopped peppers and cook for 4 more minutes.

5. 5

   Add the diced tomato, salt and pepper and cook for 8-10 minutes until the tomato juices evaporate. Serve hot.

Nutrition

Per serving