Ideally a special substantial meal in Rwanda usually moves a breast with meat items and some French fries among hot items.
In local restaurants beef is a classical and tasty meat dish that cannot go unnoticed especially in buffets, which in most cases display local food.
Here is the beef recipe
2 Boneless beef top loin steaks, cut 1-inch thick (about 1 1/4 lbs.)
1 Teaspoon grated lemon peel
1/4 Teaspoon pepper
1 Tablespoon vegetable oil
2 Tablespoon brandy (optional)
2 Teaspoon Worcestershire sauce
1/2 lb small mushrooms, sliced
3 Table spoon finely chopped shallots or green onions
1/4 Cup half-and-half
1 Table spoon fresh lemon juice
2 Teaspoons Dijon-style mustard
Heat oil in a large pan over medium heat until hot. Add mushrooms and shallots; cook and stir for 4 minutes or until tender. Remove.
On a clean pan; spray with cooking spray or few drops of oil, heat over medium heat until hot.
Combine lemon peel and pepper; press onto beef steaks.
Place beef in pan; cook 12 to 15 minutes for medium rare to medium, turning occasionally. Remove and keep warm.
Adding the brandy to the pan, cook and stir until browned bits attached to skillet are dissolved.
Stir in half-and-half, lemon juice, mustard and Worcestershire sauce. Stir in mushroom mixture; heat through. Serve with sauce.