Freeze For Later Cooking Day Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

1. Melt butter over medium heat in a skillet or sauce pan (try to avoid non-stick pans).
2. 6731202 Upgrade to a paid membership 45389 to unlock all instructions 4451
3. 2156654 Upgrade to a paid membership 75421 to unlock all instructions 90292
4. 8251179 Upgrade to a paid membership 8115 to unlock all instructions 67762
5. 3047441 Upgrade to a paid membership 20026 to unlock all instructions 77894
6. 8182125 Upgrade to a paid membership 66750 to unlock all instructions 69401
7. 3435725 Upgrade to a paid membership 17107 to unlock all instructions 87635
8. 7573544 Upgrade to a paid membership 72679 to unlock all instructions 1568
9. 4515183 Upgrade to a paid membership 80740 to unlock all instructions 62846

Upgrade to a paid membership to unlock all recipe instructions

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Thaw: In fridge
2. 6367609 Upgrade to a paid membership 77337 to unlock all instructions 41436

Upgrade to a paid membership to unlock all recipe instructions

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. Melt butter over medium heat in a skillet or sauce pan (try to avoid non-stick pans).
2. Add onions, ginger, garlic, berbere, and salt to the pan and reduce heat to medium low. Mixture should be just crackling. Cook for 30 minutes, stirring occasionally, until onions are dark and caramelized.
3. Transfer onion mixture to a food processor or blender and mix until it is almost a pureed consistency. Leave a little texture.
4. Return mixture to the sauce pan over lowest heat.
5. In another sauce pan heat vegetable oil over medium high heat.
6. Add beef to the pan in a single layer, leaving a little space between the pieces. You want them to brown not steam. Work in batches if necessary.
7. Cook beef until seared, about 3 minutes each side. Continue cooking until desired is reached and then transfer to the sauce. Continue until all meat is cooked and added to the warm sauce.
8. Add lemon juice and stir to combine.