Beef with Bulgur Pilaf

Servings 6


  • 2 beefsteaks or roast
  • 1/2 cup of milk
  • 1 cup chopped onions
  • 1 cup chickpeas drained
  • 1 cup #3 coarse bulgur
  • 2 cups water
  • 3 tablespoons butter
  • 1/2 cup of red wine
  • Salt and black pepper to taste


  • Trim the beef of all visible fat and cut in strips 1/3-inch thick and let rest in the milk for at least an hour. Drain well. Heat butter in a saucepan and saute onions 3-4 minutes. Add beef and cook until browned. Pour wine and hot water and cook on low heat for 3-4 hours. Keep the beef in middle of the pot, add the bulgur and chickpea around the beef and cook on medium heat until bulgur is tender. If needed, add a little more water. Remove from heat and let sit 15 minutes. Cover the pan with a big plate and turn the pan upside down. Serve pilaf hot with yogurt or pickles.


Recipe from Nursen Dogan's Turkish Kitchen