Beef Roast With Tomato Gravy


Beef Roast With Tomato Gravy

Beef roast with tomato gravy
Prep Time 30 minutes
Total Time 30 minutes
Cuisine Kerala
Servings 3 people


  • 500 gm Tender beef cut into two or three large pieces after removing fat and membrane and prick with fork here and there
  • 1/2 tsp Mustard husked and powdered
  • 1/4 tsp Pepper powder
  • 1 tbsp Vinegar
  • Salt As reqd
  • 1 tbsp Butter
  • Boiling water As reqd
  • 1 tbsp Oil strained from meat
  • 1/2 tsp Chilly powder
  • 100 gm Tomatoes finely chopped
  • Sugar As reqd


  • Mix together the mustard powder, pepper powder, salt and vinegar.
  • Smear the mixture over the meat and marinate for a long time.
  • Melt butter and before it turns into ghee, place the meat in it and saute on all sides.
  • Add boiling water and cook till tender. This can be cooked in pressure cooker also.
  • Remove the cooked meat and take the gravy in a heavy bottomed pan and boil over low heat. Do not stir. The oil separates and the masala adheres to the pan. Strain off the oil.
  • Pour 1/2 cup boiling water and mix well with the scarped masala adhering to the pan. When the gravy is 3/4 cup, remove from fire.
  • Heat 1 tbsp of the strained oil and fry chilli powder on gentle heat.
  • Add tomato pieces and saute till oil separates.
  • Pour the gravy and season with salt and sugar.
  • Slice the beef roast and serve with hot gravy. Boiled vegetables, small Bombay onions and small boiled potatoes can be sauted in butter and served with the roast.
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