Coconut Cream And Onion Bake Recipe

About this recipe

A hearty and flavorful baked dish featuring mushrooms and onions, perfect for a satisfying dinner. This recipe is tailored to meet Halal dietary requirements while delivering rich, comforting flavors.

Ingredients

• 4.6 ltr Saffola Active Refined Cooking Oil Blend Of Rice Bran & Soyabean Oil
• 400 Ml Chaokoh Coconut Cream
• 1 kg Tata Salt (Vacuum Evaporated Iodised)
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder
• 50 g On1Y Onion Powder

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. Heat 2 tablespoons of cooking oil in a large skillet over medium heat.
3. 3. Add 500 g of halal-certified beef steak pieces to the skillet and brown them on all sides.
4. 4. Season the browned steak pieces with 1 teaspoon of salt and 1/2 teaspoon of black pepper, then transfer them to a 9 x 13-inch baking dish.
5. 5. Sprinkle 1 tablespoon of onion powder evenly over the steak pieces in the baking dish.
6. 6. In a bowl, mix 1 can of coconut cream with 1 can of water until smooth, then pour the mixture over the steak and onion powder.
7. 7. Cover the baking dish with aluminum foil and bake in the preheated oven for 1 hour.
8. 8. Remove the dish from the oven and use the broth to make gravy if desired. Serve hot.