Egyptian Style Peas and Carrots

In Arabic, this dish literally translates to “peas and rice”, but it’s a little more than that.
It’s a pretty hearty dish of meat, peas and carrots in tomato sauce and rice.

(2-4 Servings)

1 large onion, shredded

1 tbsp cooking oil or butter

1 lb chuck steak, cut into 12-15 cubes

12 oz can tomato sauce

24 oz water

salt and pepper to taste

1/2 tsp sugar

1 lb bag of frozen peas and carrots

1 1/2 cups Jasmine rice

1.  Sautee the onion in cooking oil/butter until it becomes tender. Then add in the meat.

2.  Stir in the meat with the onion for approx. 15 minutes on LOW heat. If it starts to get dry, add some water (1/4 cup at a time… not too much).

3.  When the meat is almost completely cooked, add in the can of tomato sauce + 24 oz (or 2 cans) of water, on low/medium heat.

4.  Add salt and pepper to taste + 1/2 tsp of sugar.  Then let the sauce and meat boil on LOW (covered half way) for a half hour in order for the sauce to cook.  NOTE: If the sauce tastes sour, add more sugar.  Be sure to mix every few minutes.

5.  Once the meat is cooked, add in your peas and carrots plus 1 cup of water.  Boil for 10 minutes.  NOTE: the peas will slightly shrink.

(If you have a 2lb bag, just use half of it)

6.  Make your rice, and you’re done!