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Clover Masala Steak Gatsby


Masala Steak Gatsby

Recipe: Daleen van der Merwe
Serves: 4 
Preparation: 30 minutes 

Masala Steak
3 Tbsp oil
2 medium onions, sliced very thinly into rings 
600 g tenderised steak 
2 Tbsp masala 
1 t crushed ginger
1½ t crushed garlic 
1 t paprika
1½ Tbsp vinegar
a pinch or a few more chilli powder
1 t sugar
2 Tbsp tomato paste (optional)
1 t turmeric
¼ cup water
oil for deep frying
6 large potatoes, peeled and cut in long “chips”
¼ cup brown vinegar
chilli powder to taste (optional)
1 French loaf (baguettes) 
3 tomatoes, sliced
1 iceberg lettuces, shredded 
salt and pepper
⅓ cup Clover Classic Dairy Snack, plain flavour
fresh coriander leaves
Masala steak
Heat the oil and fry the onion rings very slowly over medium heat in a frying pan until it starts to caramelise and turns a dark brown. 
Scoop out the onions with a slotted spoon onto a plate lined with kitchen paper. 
Turn the heat up to high and fry the steak on both sides until nicely brown. Don’t overcook it at this stage.
Add the rest of the ingredients, including the fried onions. Turn the heat to low, put a lid over the pan and let it gently simmer for 45—50 minutes. Add a dash or more of water from time to time as it cooks; there has to be enough liquid for the steaks to swim in. 
In the meantime, heat enough oil for deep frying and fry the potato chips until golden brown drain on kitchen paper. Sprinkle the vinegar and chilli powder to taste over and keep aside.
Remove the steaks from the pan, turn the heat up and reduce the delicious sauce to a syrupy consistency. 
Cut the French loaf horizontally – but not right through. Smear the pan sauce on both sides of your loaf. 
Pack the tomato slices on the bottom half, followed by the lettuce, then potato fries and then the steak. Spoon the Dairy Snack over and top with coriander leaves.
Wrap the Gatsby in tinfoil and let it rest for 5 minutes - this will blend the flavours into a cohesive whole. 
Cut into 4 pieces and serve.

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