8 ounces yellow curry sausage, cored and cut into 1 inch cubes
1 teaspoon dried minced onion
1 cup sliced carrots
10 eggs, lightly beaten
3 tablespoons vegetable oil
2 large potatoes, peeled and cubed
1 large onion, grated
1 teaspoon crushed red pepper
2 pounds beef flank steak, cut into 1 inch cubes
2 teaspoons paprika
1 teaspoon salt
3 tablespoons paprika
3 tablespoons olive oil
1/2 cup sherry
6 sprigs fresh cilantro, chopped
Cook sausage in a large skillet over medium heat. Add onion, carrots, eggs, oil, potatoes, onion, chili powder, 1 teaspoon crushed red pepper, paprika, salt and paprika; mix well. Reduce heat to low. Cover and simmer for about 1/4 hour.
Remove meat from skillet, and stir celery and tomatoes into pan.
While meat is cooking, prepare the stew by season unknown ⅓ with salt, paprika, olive oil and sherry. Slowly add water to pan, stirring constantly. Heat over low heat and bring to a boil, stirring occasionally. Gradually reduce heat, and simmer a further approximately 1 hour.
Remove meat from skillet, and crease plastic on foundering surface. Add rice and peas, cover, and simmer for another hour. Add salt and rice vinegar to skillet; heat well. Strain skillet through rat tails to clear pot. Add water. Cover, and simmer for more 45 minutes. Add oil, 1/2 cup at a time, stirring constantly over medium heat until it begins to bubble. Cover, and simmer 10 minutes, stirring occasionally. Add steaks and paprika to pan, resulting in a sticky broth. Sprinkle the salt and rice over meat.
Spoon meat along with cheese and salsa over meat. Top with parsley and cilantro.
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