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Author Notes: Have you tried Ethiopian? There's nothing shy or subtle about it .. starting with a ridiculous amount of onions for its base .. producing a bold, in your face flavor .. if there every was one. —VeggiesByCandlelight
- 8-10 purple onions, finely chopped
- 1-4 tablespoons Berberi (more or less, depending on how spicy you like it)
- 1 pound stew beef, cut into bite size pieces
- 1/2 cup butter (or more to taste)
- 1-4 tablespoons minced garlic
- 1 tablespoon salt
- Wash the cubed beef well, pat them dry with a towel, and set aside in the fridge (** Please don’t skip this step .. it's an important part of the process for tenderizing the beef)
- Finely chop the onions in a blender or food processor, until almost pureed.
- Add the meat to the sauce & turn the heat down to low. Simmer for 45 minutes to an hour, adding a little water, if needed, to prevent the onions and meat from sticking to the bottom of the pan.
- After an hour or so of simmering, add the butter, salt, and more water if the sauce is getting dry. Simmer another hour.
- Just before serving, stir the freshly minced garlic into the sauce.
- Serve with Injera