Bengal Beef Recipe
Ingredients
| Vegetable oil | 1 Tablespoon | |
| 1-1/2 lbs. beef round or chuck, cut in 1-in.-cubes | ||
| Onions | 4 Medium, sliced | |
| Garlic | 1 Clove (5gm), minced | |
| Curry powder | 1 Tablespoon | |
| Flour | 1 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| 1 beef-bouillon cube, crumbled | ||
| Water | 1/2 Cup (16 tbs) | |
| Vinegar | 1 /4 Cup (16 tbs) | |
| Seedless raisins | 1 /2 Cup (16 tbs) | |
| 1 cup Brand Rice | ||
| Water | 1/2 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Butter/Margarine | 1 Tablespoon | |
| Plain yogurt | 1 Carton (1l) | |
Directions
In a large skillet, heat oil.
Add beef.
Brown well on all sides.
Remove from skillet.
Add onions and garlic.
Cook until tender, but not brown.
Add curry powder, Stir and cook 2 to 3 minutes, being careful curry powder does not burn.
Stir in flour and 1-1/2 teaspoons salt.
Add bouillon cube, water, vinegar and raisins.
Stir and cover.
Cook over low heat until meat is tender, 2 to 2-1/2 hours, stirring several times.
Cook rice with water, 1 teaspoon salt and butter or margarine according to package directions.
Add beef.
Brown well on all sides.
Remove from skillet.
Add onions and garlic.
Cook until tender, but not brown.
Add curry powder, Stir and cook 2 to 3 minutes, being careful curry powder does not burn.
Stir in flour and 1-1/2 teaspoons salt.
Add bouillon cube, water, vinegar and raisins.
Stir and cover.
Cook over low heat until meat is tender, 2 to 2-1/2 hours, stirring several times.
Cook rice with water, 1 teaspoon salt and butter or margarine according to package directions.
Chef
