Beef Curry Recipe
Summary
Preparation Time15 MinCooking Time2 Hr 0 Min
Ready In2 Hr 15 MinDifficulty LevelMedium
Health IndexHealthyServings6
HealthyHigh Protein
Ingredients
| Steak | 2 Pound | |
| Butter | 1 Ounce | |
| Onions | 2 Medium | |
| Garlic | 1 Clove (5gm) | |
| Flour | 1 Tablespoon (Curry powder - 3 tablespoons) | |
| Stock | 3/4 Pint (Curry powder - 3 tablespoons) | |
| Mango chutney | 1 Tablespoon (Curry powder - 3 tablespoons) | |
| Brown sugar | 1 Tablespoon (Curry powder - 3 tablespoons) | |
| Lemon | 1/2 (Curry powder - 3 tablespoons) | |
| Salt | 1 To taste (Curry powder - 3 tablespoons) | |
| Pepper | 1 To taste, milled (Curry powder - 3 tablespoons) |
Directions
GETTING READY
1. Trim fat off the beef.
2. Cut into cubes.
3. Peel and slice onion thinly
4. Preheat oven to 325°F (170°C or Gas No. 3)
MAKING
5. In a large casserole or Dutch oven, melt butter over moderate heat
6. When hot add onions and sauté until limp
7. Add garlic and curry powder and sauté for another 5 minutes until fragrant.
8. Add meat and sauté until it changes colour.
9. Add flour and seasonings to meat and onion mixture and stir.
10. Gradually pour in stock, stirring to make a smooth sauce.
11. Stir in chutney, lemon juice and seasonings to taste.
12. Bring to boil, stirring then take off heat.
13. Cover tightly with lid and transfer casserole to oven
14. Cook for 2 hours until meat is tender.
SERVING
15. Serve curry over plain boiler rice or a pilaf.
1. Trim fat off the beef.
2. Cut into cubes.
3. Peel and slice onion thinly
4. Preheat oven to 325°F (170°C or Gas No. 3)
MAKING
5. In a large casserole or Dutch oven, melt butter over moderate heat
6. When hot add onions and sauté until limp
7. Add garlic and curry powder and sauté for another 5 minutes until fragrant.
8. Add meat and sauté until it changes colour.
9. Add flour and seasonings to meat and onion mixture and stir.
10. Gradually pour in stock, stirring to make a smooth sauce.
11. Stir in chutney, lemon juice and seasonings to taste.
12. Bring to boil, stirring then take off heat.
13. Cover tightly with lid and transfer casserole to oven
14. Cook for 2 hours until meat is tender.
SERVING
15. Serve curry over plain boiler rice or a pilaf.
Chef
