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Nigerian Beef and Sausage


  • 1 (2 pound) round steak, cut 1/2 inch thick
  • 1/2 pound smoked Th ringer, slicedin 1/2-inch diagonal pieces
  • 1/4 cup flour
  • 2 teaspoons salt
  • 1/8 teaspoon mace
  • 2 tablespoons lard or drippings
  • 2 (15 ounce) cans black-eyed peas
  • 1 (16 ounce) can tomatoes
  • 2 medium onions, quartered


  1. Cut round steak in strips 1/2-inch wide and 2 1/2 inches long.
  2. Combine flour, salt and mace. Dredge strips in seasoned flour.
  3. Brown beef strips in lard or drippings.
  4. Pour off drippings.
  5. Drain black-eyed peas and add 1/2 cup of the liquid to the beef strips. Cover and cook over low heat 1 hour.
  6. Add sausage, drained black-eyed peas, tomatoes and onions, and continue cooking 30 minutes or until meat and vegetables are done.
  7. Thicken liquid with flour for gravy if desired.

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