Senegalese · beginner
Senegalese Tamarind Mustard Beef Skillet With Carrots
Thinly sliced beef sirloin seared and braised in a tangy Dijon and sour tamarind pan gravy alongside sweet carrots and caramelized onions.
- PREP TIME
- 15 min
- COOK TIME
- 20 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Toss sliced beef sirloin in a bowl with half of the Dijon mustard and half of the tamarind concentrate until evenly coated.
- 02
Heat one tablespoon of vegetable oil in a skillet over high heat and sear beef slices for 3 minutes until browned, then set aside.
- 03
Add remaining oil, sliced yellow onions, and sliced carrots to the skillet, cooking over medium heat for 7 minutes until onions are golden.
- 04
Stir in remaining Dijon mustard, remaining tamarind concentrate, and minced habanero pepper, cooking for 1 minute.
- 05
Pour in halal beef broth and scrape up any browned bits stuck to the bottom of the skillet with a wooden spoon.
- 06
Return seared beef to the skillet and simmer uncovered for 6 minutes until gravy is slightly thickened and beef is tender.
A LITTLE KITCHEN KNOW-HOW
Acidic Pan Reduction
Combining mustard and fruity acid concentrates to deglaze pan fond, forming a glossy sauce that tenderizes seared meat.
Notes from the kitchen
- Handle habanero pepper with gloves to avoid skin irritation.
- Adjust tamarind quantity slightly if you prefer a less sharp pan sauce.
- Original home-cooking adaptation inspired by Senegalese; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.