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Curried Beef

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Ingredients

Adjust Servings:
2 tablespoons vegetable oil
1 cup onion, chopped
2 teaspoons garlic, minced
1 scotch bonnet pepper, seeded and chopped
2 tablespoons curry powder
1 lb lean beef, cut into 1-inch pieces
1 cup beef broth (or more)
2 sprigs thyme
1 teaspoon salt
1 teaspoon black pepper
2 - 3 tablespoons flour (optional)
1/2 cup cold water (optional)

Nutritional information

302.7
Calories
184 g
Calories From Fat
20.5 g
Total Fat
6.8 g
Saturated Fat
79.4 mg
Cholesterol
901 mg
Sodium
7.4g
Carbs
2.1 g
Dietary Fiber
2.4 g
Sugars
23.6 g
Protein
271 g
Serving Size

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Curried Beef

Features:
    Cuisine:

    Curried beef was a staple when I was growing up, therefore consider it one of my favourite 'comfort' foods. More often than not, my Mother used goat meat. If you get the chance, I highly recommend giving it a try. The curried meat was usually served with Rice 'n Peas (Recipe #373354 is a good version) or plain white rice. You could also substitute the beef with pork tenderloin. The amount of curry given is just a guideline. Each brand and type of curry has it's own unique qualities and intensity. If you do not have access to scotch bonnet peppers, habeneros or jalapenos will do. Freezes well for later use.

    • 100 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Curried Beef,Curried beef was a staple when I was growing up, therefore consider it one of my favourite ‘comfort’ foods. More often than not, my Mother used goat meat. If you get the chance, I highly recommend giving it a try. The curried meat was usually served with Rice ‘n Peas (Recipe #373354 is a good version) or plain white rice. You could also substitute the beef with pork tenderloin. The amount of curry given is just a guideline. Each brand and type of curry has it’s own unique qualities and intensity. If you do not have access to scotch bonnet peppers, habeneros or jalapenos will do. Freezes well for later use.,This is deliciously spicy! Totally enjoyed the peppers that were sauteed with the onions and garlic. I cubed my beef, instead of slicing it…just read 1 inch pieces. I did cook mine about 2 hours to get it tender. used sirloin steak. Also, next time I will not add any salt….mine was a bit salty. My beef broth had salt in it, and that is probably why. I didn’t use flour to thicken the sauce….just let the rice absorb it. Thanks for sharing! Made for PAC Fall 2011.


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    Steps

    1
    Done

    Heat Oil in a Large Saucepan, Over Medium Heat.

    2
    Done

    Add Onions, Garlic, Scotch Bonnet Pepper and Curry Powder. Stir Until Onions Begin to Soften.

    3
    Done

    Add Beef, and Stir Until Meat Is Browned and Well Coated With the Spice Mixture.

    4
    Done

    Add Broth, Thyme, Salt and Pepper. Bring to a Boil.

    5
    Done

    Reduce Heat, Then Simmer, Covered, For 1 to 1-1/2 Hours, or Until the Meat Is Tender. Meat Should Be Almost Covered With Liquid at All Times. Add More Broth If Necessary.

    6
    Done

    If You Like a Thicker Gravy, Mix Together the Cold Water and Flour. Bring the Curry to a Boil, and Stir Whilst Adding the Water/Flour Mix. Simmer Until Thickened.

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    Noah Evans

    Cocktail creator blending and shaking up delicious drinks that are full of flavor.

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