I work in ...


Content is being adapted
based on your type of business.



Preparing the Meat, Pickles, and Sauce

  • Meat 500.0 g
  • Worcestershire Sauce 18.0 g
  • Tomatoes 97.0 g
  • Shallots 32.0 g
  • Nutmeg Powder 1.0 g
  • Pepper Powder 1.0 g
  • Salt 7.0 g
  • Hot Water 1000.0 ml
  • Margarine, Dorella 45.0 g
  • Yolk 4.0 pc
  • Vinegar 9.0 g
  • Sugar 26.0 g
  • Mustard 1.0 g
  • Cucumbers 50.0 g
  • Carrots 50.0 g

Making Selat Solo

Many called this as Javanese beef steak. This dish western-derived Javanese cuisine specialty of Solo city will freshen up your day with its sweet watery sauce made of garlic, vinegar, and sweet soy sauce.



  1. Preparing the Meat, Pickles, and Sauce

    • Marinate the meat with the marinade, let stand 1 hour in refrigerator.
    • Stir ingredients pickles, let stand 2 hours in refrigerator.
    • Mix sauce ingredients well, set aside.
  2. Making Selat Solo

    • Heat the margarine. Saute onion until fragrant and enter the tomato. Stir until wilted. Pour the water. Let it boil.
    • Put in the meat then leave until the color changes.
    • Add Bango sweet soy sauce, worcestershire sauce, nutmeg powder, pepper, and salt. Leave it until the meat is cooked.
    • Serve the meat with a complementary, pickles and sauces.