Goan Beef Cutlets

Goan Beef Cutlet is one of the popular evening food served at stalls in Goa. And if you are craving for a cutlet pao, its time to head straight in your kitchen, put on your apron and try this delicious and easy recipe.

πŸ‘‰πŸ» 1Kg – Beef Chunk
πŸ‘‰πŸ» 2 tbsps – Ginger – Garlic – Green Chillies paste
πŸ‘‰πŸ» 3/4th cup – Apple Cider Vinegar
πŸ‘‰πŸ» 2 tsps – Jeerem Meerem Powder
πŸ‘‰πŸ» Β½ tsp – Chinese salt
πŸ‘‰πŸ» 2-3 tbsps – Cafreal Masala
πŸ‘‰πŸ» Semolina for coating
πŸ‘‰πŸ» Oil for frying
πŸ‘‰πŸ» Salt to taste

For the bread stuffing:
πŸ‘‰πŸ» Goan Cabbage salad
πŸ‘‰πŸ» Sweet tangy sauce

πŸ‘‰πŸ» Thinly slice and tenderize the meat using a meat mallet by pounding it well on both sides.
πŸ‘‰πŸ» Now add the salt, ginger – garlic – green chilli paste, apple cider vinegar, jeerem meerem powder, Chinese salt and cafreal masala to the tenderized meat.
πŸ‘‰πŸ» Rub all the ingredients into the meat well and let it marinate in the refrigerator overnight.
πŸ‘‰πŸ» Next day, remove the marinated meat from the refrigerator and let it rest in the room temperature for about 30 minutes.
πŸ‘‰πŸ» Mix well and thoroughly coat each meat slices into the semolina. Keep aside.
πŸ‘‰πŸ» Take a pan, add enough oil to shallow fry the meat slices.
πŸ‘‰πŸ» Once the oil is hot enough, gently place the coated meat slices.
πŸ‘‰πŸ» Let it fry well for about 3 -4 mins. Flip over and fry on the other side for another 3 – 4 mins on a medium flame.
πŸ‘‰πŸ» Remove and place the fried steak on a kitchen paper to drain excess oil.
πŸ‘‰πŸ» Serve hot stuffed in a bread and top it with our famous goan cabbage salad and some sweet tangy sauce.