NYAMA NA IRIO (STEAK AND IRIO)

 

IRIO

1 16-oz. can PEAS

1 16-oz. can KERNEL CORN

4 cups INSTANT MASHED POTATOES

3 Tbs. BUTTER

1 tsp. SALT

¼ tsp. PEPPER

 

STEAK

3 lbs. FILET MIGNON (or any steak)

4 oz. MARGARINE OR OIL

6 Tbs. FLOUR

2 cups ONION SOUP

salt

pepper

Tabasco

 

The Irio: Drain 1 16-oz. can PEAS and measure the liquid. Put the peas through a vegetable mill or sieve to make a puree. Drain 1 16-oz. can KERNEL CORN and add the liquid to that of the peas. In a 2-quart saucepan: Prepare 4 cups INSTANT MASHED POTATOES following package directions and using the vegetable liquors as part of the required liquid. Add: 3 Tbs. BUTTER, 1 tsp. SALT AND ¼ tsp. PEPPER. Blend the puree of peas into the mashed potatoes until a smooth green color results. Fold in the drained kernel corn. The consistency should be that of firm mashed potatoes.

The Steak: In a large skillet: Cut 3 lbs. FILET MIGNON (or any steak) in a 2 x 1/2 x 1/2-inch strips. Sauté in 4 oz. MARGARINE OR OIL, until lightly browned. Remove the steak from the skillet. Blend in 6 Tbs. FLOUR to make a roux. Add 2 cups ONION SOUP made from a packaged mix and cook to medium-sauce consistency. Correct the Seasoning with salt, pepper, and a little Tabasco. 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 ½ cup of the sautéed steak and gravy. Smooth around edges of the Irio so it looks like a volcano.

 

Yield: 8 portions

 

country : Kenya

course : meat dish

 

source : The African Cookbook / Bea Sandler

 

Kenia Home