"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Nyama Na Irio (Steak and Irio) Recipe

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This recipe for Nyama Na Irio (Steak and Irio), by , is from Cooking With Care, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lenard Gitau
Added: Thursday, August 9, 2007


1 (16 oz.) can peas, drained, reserving liquid
1 (16 oz.) can corn, drained, reserving liquid
4 c. instant mashed potatoes
3 tbsp. butter
1 tsp. salt
1/4 tsp. pepper
3 lb. steak
4 oz. margarine or oil
6 tbsp. flour
2 c. onion soup
salt and pepper to taste
hot sauce to taste

Drain peas and corn, reserving liquid. Put the peas through a vegetable mill or sieve to make a puree. Drin the corn and add the liquid to that of the peas. In a 2 quart saucepan, prepare 4 cups of instant mashed potatoes following package directions and using the reserved vegetable liquid as part of the required liquid. Add butter, salt and pepper. Blend the puree of peas into the mashed potatoes until a smooth green color resuls. Fold in the drained kernal corn. The consistency should be that of firm mashed potatoes.
Cut the beef into 2 inch by 1/2 inch strips. Saute in butter or oil until lightly browned. Remove the steak from the skillet. Blend in 6 tbsp. to make a roux. Add 2 cups onion soup mix and cook to a medium sauce consistency. Add salt, pepper, and hot sauce to taste. Return the steak to the sauce. Make a large mound (about 1 cup) of Irio in center of dinner plate. Form a hole in the center about 2 inches in diameter. Fill the hole with 1/2 cup of the sauteed steak and gravy. Smooth around edges of the Irio so it looks like a volcano.




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