My last paper copy of Today’s Diet and Nutrition magazine arrived a couple of days ago.  (Unfortunately, they’re going to an all-digital format next issue.  I like their recipes but I doubt I will be renewing my subscription.  I spend enough time in front of a computer without reading my magazines here, also!)  But I digress…

There are a score of recipes – Mardi Gras, Italian, French Country Cooking… But under “Healthy Rice Recipes was a recipe for “Moroccan Mushroom Caps”.  I wasn’t in the mood for stuffed portobello mushrooms, but the rice sounded pretty good.  With a few tweaks, it was the perfect side dish for a Moroccan Beef!

I picked up yet another full Australian beef tenderloin today.  Twenty bucks.  I can’t pass up a price like that.  The quality is great, the taste is excellent.  I had new rolls of food bags for the FoodSaver.  I was set.

4 thick steaks, a roast, and “stew meat” went into the freezer.  A pound of cubes stayed out.

I started on the rice…

Moroccan Rice

  • 1 tbsp olive oil
  • 1 tsp cumin
  • 1/2 tsp paprika
  • 1/2 tsp turmeric
  • 1 tsp cinnamon
  • 1 small tomato, diced
  • 1/2 cup currants
  • 2 cups cooked rice
  • salt and pepper, to taste

In a skillet, heat the oil and then add the spices.  Add the tomatoes and currants, then the rice.  Mix well, check for seasoning and add salt and pepper, as desired.

Place in an oven-proof dish and bake, covered, about 20 minutes, at 350°.

I used my favorite whole grain black japonica and mahogany rice.

Then I started on the beef.  I really should have made these the other way around, because the beef takes longer because of all of the reducing.

Oh well.

Moroccan Beef

  • 1 tbsp olive oil
  • 1 lb beef cubes
  • 1 small chopped onion
  • 1 tsp garlic powder
  • 2 tsp garam masala
  • 1 tbsp paprika
  • 1 1 tsp cumin
  • 1/2 tsp turmeric
  • 1/2 tsp cayenne pepper
  • 1 cup dry red wine
  • 1/2 cup dry Sherry
  • 2 cups beef broth
  • 1 can diced tomatoes
  • 18 figs

Heat oil in large pot over medium-high heat. Add meat to pot and brown. Transfer meat to bowl. Add onions and saute until wilted and lightly browned. Add spices and stir and cook 1 minute. Add wine and Sherry; boil until reduced to glaze, about 10 minutes.
Add broth, tomatoes with juice, and figs; stir to blend. Add beef and accumulated juices; bring back to boil. Reduce heat and simmer uncovered until sauce is thick and beef is tender, stirring occasionally.

This was pretty good.  Victor went back for seconds – a sure sign that a meal is a hit.  And he has enough left over for a nice lunch, tomorrow.

The sauce was silky and thick and the combination of spices really hit the mark.  It was just hot enough, with the sweetness of the garam masala and the figs to offset the heat.  A cheaper cut of meat could be used, the simmering would tenderize just about anything.

Bob, Bing, and Dorothy never had it so good!