Cumin Rice

1 ½ lb. sirloin steak – cut into 1" cubes

2 tbsp. olive or peanut oil

2 stalks celery

2 onions, quartered

1 lb. Mushrooms- sliced thick

1 tsp. crushed garlic

2 tsp. cumin

1 can consume soup

1 cup water

Salt and Pepper to taste

2 tsp. cornstarch – shaken with a small amount of water until smooth.

This is a dish that I created after a wonderful Egyptian meal at a really neat restaurant in Toronto.  After the belly dancers and the great spicy wine, there was this beef dish with a flavour that left you wanting to move to the land of the great pyramids.

Serves:  4

Serve With:  Serve over steamed rice with a spicy dry red wine, Mango chutney salad and Curried Nan

In a large saucepan, quickly sauté steak in oil.  Add celery, onions, mushrooms, garlic and cumin.  Sauté 3 – 4 minutes, until onions are tender.  Add consommé soup, water, salt, pepper and cornstarch.  Bring to a boil to thicken. 

Serve immediately over a bed of simple rice.