Ingredients
Ruz:
4 cups Uncle Ben’s Original Rice (not instant)
1/2 cup vermicilli, broken into small peices (1/4")
8 cups water
1/2 stick butter
Yakhnee:
2 lbs. whole frozen okra
1 large onion, slivered
1/2 tsp. cinnamon (to taste)
2 crushed cloves garlic
2 cans tomato sauce
1 can tomato juice
1 can tomato paste
1 large can whole tomatoes
2 lbs. cubed extra lean beef, cut into 1" squares
1/2 cup butter
salt & pepper to taste
Preparation
Saute onions in butter in large (5 quart pot). Place cubed beef in with sauteed onions. Sprinkle with salt & pepper. Put enough water in pot just to cover the meat. Cover & place on med-high heat until meat is braised & tender (most of water will be evaporated)
Add garlic, tomato sauce, tomato juice, tomato paste, whole tomatoes, & cinnamon.
Let cook on low until juice is thickened.
The longer this simmers, the more rich the flavors become. 15 minutes before serving, add okra.
Ruz: melt butter in bottom of large pot. Add vermicilli and stir constantly until crispy and browned. Add rice & water. Cover & cook on medium-high for 15 minutes until all the water is evaporated. (do not overcook)
To Serve: Spoon Yaknee mixture on a mound of Ruz
