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Jordanian Galayet Bandora with beef, tomatoes, peppers, and flatbread in a skillet.

Jordanian Galayet Bandora with Beef

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A rustic Jordanian skillet of tender beef, slow-cooked tomatoes, onion, garlic, and green chile.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Jordanian
Calories: 540
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Skillet
  • 2 tbsp olive oil
  • 1.25 lb beef stew meat cut into 1-inch cubes
  • 1 large yellow onion sliced
  • 4 cloves garlic minced
  • 2 lb ripe tomatoes roughly chopped
  • 1 large green chile sliced
  • 1 tsp ground cumin
  • 1 tsp sweet paprika
  • 1 tsp fine salt
  • 0.25 cup fresh parsley chopped
To Serve
  • 4 pieces gluten-free flatbread warmed
  • 1 large cucumber sliced

Equipment

  • Large cast-iron skillet
  • Wooden spoon
  • Chef's knife

Method
 

Brown the beef:
  1. Heat the olive oil in a large skillet over medium-high heat. Brown the beef in a single layer for 6 to 8 minutes, turning occasionally.
  2. Add the onion and cook for 5 minutes until softened. Stir in the garlic, cumin, paprika, and salt for 1 minute.
Cook the tomatoes:
  1. Add the tomatoes and green chile. Bring to a simmer, reduce the heat to medium-low, and cook uncovered for 30 to 35 minutes, stirring occasionally.
  2. Continue until the tomatoes collapse into a thick sauce and the beef is tender. Stir in the parsley.
Serve:
  1. Taste and adjust the salt. Bring the skillet to the table with warmed flatbread and sliced cucumber.

Nutrition

Calories: 540kcalCarbohydrates: 35gProtein: 39gFat: 28gSaturated Fat: 8gCholesterol: 105mgSodium: 930mgFiber: 7gSugar: 13g

Notes

  • A wide skillet helps the tomatoes reduce quickly.
  • For a softer beef texture, simmer 10 minutes longer with a splash of water.