Bifes (steaks) empanados (breaded) were passed down by the Portuguese to Goans who added their own twist to suit their palate. Thin slices of beef are marinated with a spicy paste, dipped in egg, breaded and then shallow fried. Very scrumptious and a family favorite!!!
These steaks make a hearty entree (starter) or can be eaten with the main meal. They taste delicious when consumed warm.
Beef is a very good source of iron and zinc. Iron helps the red blood cells to transport enough oxygen to all the other parts of your body. Zinc builds muscle mass, strengthens your immune system and helps promote a healthy brain. The protein in red meat contains all the amino acids necessary to build muscle and repair tissue.
These steaks make a hearty entree (starter) or can be eaten with the main meal. They taste delicious when consumed warm.
Beef is a very good source of iron and zinc. Iron helps the red blood cells to transport enough oxygen to all the other parts of your body. Zinc builds muscle mass, strengthens your immune system and helps promote a healthy brain. The protein in red meat contains all the amino acids necessary to build muscle and repair tissue.
Goan Breaded Steaks (Bifes Empanados)
(Serves 4)
Ingredients:
8 beef fillet (2.5" x 3.5" x 1/4" slices)
3 large cloves of garlic
1 teaspoon of grated ginger
5 small spicy green chillies
1 teaspoon pepper powder
1 tablespoon of vinegar
salt to taste
2 eggs (lightly beaten)
2 cups white flour
2 cups breadcrumbs
1/2 cup oil for shallow frying
Method:
Pound each beef fillet with a meat tenderizer or mallet on a cutting board. The fillets will increase in size by half an inch from 2.5" x 3.5" to 3" x 4".
Grind garlic, ginger and green chillies to a paste.
Season the fillets with salt, pepper powder, vinegar and add the above ground paste. Leave fillets to marinate overnight in the fridge.
Place flour in one dish, beaten egg in a separate bowl and breadcrumbs in another dish with a spoon. Dredge each piece of fillet in the flour, then egg and into the breadcrumbs. Use the spoon to bread the fillet so that your fingers don't get messy.
When ready to fry, heat oil in a skillet on medium high heat. We don't want to cook the steak on low or medium as the meat will start to release its juices and ruin the breading. Hence, medium high heat (not very high) is advisable. Fry four steaks at a time. A quick sear till golden brown. Turn and fry on the other side. Drain on paper towel and enjoy!!!
(Serves 4)
Ingredients:
8 beef fillet (2.5" x 3.5" x 1/4" slices)
3 large cloves of garlic
1 teaspoon of grated ginger
5 small spicy green chillies
1 teaspoon pepper powder
1 tablespoon of vinegar
salt to taste
2 eggs (lightly beaten)
2 cups white flour
2 cups breadcrumbs
1/2 cup oil for shallow frying
Method:
Pound each beef fillet with a meat tenderizer or mallet on a cutting board. The fillets will increase in size by half an inch from 2.5" x 3.5" to 3" x 4".
Grind garlic, ginger and green chillies to a paste.
Season the fillets with salt, pepper powder, vinegar and add the above ground paste. Leave fillets to marinate overnight in the fridge.
Place flour in one dish, beaten egg in a separate bowl and breadcrumbs in another dish with a spoon. Dredge each piece of fillet in the flour, then egg and into the breadcrumbs. Use the spoon to bread the fillet so that your fingers don't get messy.
When ready to fry, heat oil in a skillet on medium high heat. We don't want to cook the steak on low or medium as the meat will start to release its juices and ruin the breading. Hence, medium high heat (not very high) is advisable. Fry four steaks at a time. A quick sear till golden brown. Turn and fry on the other side. Drain on paper towel and enjoy!!!