Popular as street food in Goa, the Goan Beef Cutlet is a thin slice of beef marinated, rawa coated and deep fried. The goan beef cutlet is served with Goan pao (click here) or Goan poee (click here) and salad. I shallow fry the cutlets, thus using less oil. If you use ghee, the cutlets will get a better taste.
Serves: 8 to 10 Persons
Prep. Time: 25 Mins + 5 Hrs+ (marination)
Cooking Time: 10 to 12 Mins.
- Steak Beef (thinly sliced) – 1 kg.
- Onion (finely chopped) – 2 small
- Rawa – as required
- Ghee / Oil – as required
- Eggs – 2
- Salt – 2 tsp. or to taste
- For the Masala:
- Onion– 1 small
- Corriander – 1 medium bunch
- Green Chillies – 6 to 8
- Garlic – 1 medium pod (12 to 14 cloves)
- Ginger – ½ inch
- Tamarind – 1 small marble sized ball
- Jeera [Cumin] – 2 pinches
- Turmeric Powder – 1 tsp.
- Pepper Corns – 2 tsp.
- Cinnamon – 2 inch
- Cloves – 8 to 10
- Vinegar – 3 to 4 tbsp.
- Sugar – ½ tsp.
Step 1: Wash the meat and tenderise using a meat mallet. Apply salt and vinegar and mix well. Grind all the ingredients listed under masala to a fine paste and apply the ground masala to the meat and marinate for 5 to 6 hours or overnight in the refrigerator.
Step 2: After the meat is marinated add 2 whipped eggs and the onion and mix well. Coat each meat slice with the rawa and keep aside.
Step 3: Heat oil in a pan and fry each slice covered on medium-low heat for 4 minutes. Open the lid and cook further uncovered for a minute. Drizzle a little oil on each cutlet and flip over and cover and cook for another 4 minutes. Take off the pan and let the cutlets rest for at least 10 minutes before serving. (After frying, transfer onto butter paper instead of Kitchen Paper Towels. They stay crispy for a longer time and don’t turn soggy)