Mauritius | Rougaille la Viande | Beef in Spicy Creole Tomato Sauce

CLICK HERE FOR THE RECIPE I USED

Mauritius was a delightful surprise!

Island nations have been a challenge for me but Creole ancestry influenced their cuisine and led to several meals that I was interested in trying, that weren't reliant on seafood or tropical fruits.

I chose this recipe because I've been hardcore craving beef lately. I don't usually crave beef so I think there's something in it that my body needs right now and I'm going to listen to it. (Maybe iron because I've been loving spinach as well.)

Anyway, aside from beef, you need onion, chili peppers (I used serrano peppers because I like them and that's what I had), garlic, ginger, and crushed tomatoes for this. It's not difficult to make, you sauté some stuff then let some stuff simmer, and then serve it over hot cooked rice.

The linked recipe doesn't include it but other variations top the finished dish with fresh cilantro. I love cilantro and usually have some on hand so I tried it with and without and it was delicious either way!

I really really enjoyed this one. The sauce is absolutely delicious and packed with flavor! Garlic and ginger are always good together and the peppers added a wonderful oomph to the tomato sauce!

I will definitely make this again. I might try it with some cut up chicken breasts or thighs because I think the sauce would work wonderfully with chicken too!

This was a winner!