Ingredients

• 2 kg - beef from the "Top Rump" part (one chunk)
• 3 large onions, cut into quarters
• 3 tsp - pepper powder
• Salt to taste
• 3 dried red chillies or 1 tsp - paprika
• 2 tsp - tomato sauce
• 2 tsp - vinegar
• 3 tbsp - oil
• 3 large potatoes, peeled

How to Make Beef Roast With Gravy

• Wash the meat and rub the salt and pepper well into it.
• Heat oil in a big pan or vessel and add the chunk of meat.
• Fry on high heat for about 3 minutes, turning the meat on all sides till it changes colour.
• Add the onions, potatoes and about 4 glasses of water and simmer till the meat is tender.
• Strain away any excess soup and keep aside.
• Add 2 tablespoons of oil or ghee and continue to simmer on low heat till the meat is nicely brown all over and the potatoes too are nicely roasted.
• Slice the meat and arrange on a serving platter.
• Pour the remaining soup back into the vessel and mix in 2 tablespoons of flour.
• Cook till the gravy thickens, stirring all the time.
• Spoon this gravy on top of the slices of roast and serve the remaining gravy on the side along with the roast potatoes.
• Alternatively, the meat could be cooked in a pressure cooker till soft and then browned in a pan.
• Recipe Courtesy: Anglo-Indian Recipes