Corned Beef With Curried Egg Sauce Recipe
Ingredients
| Corned beef | 1 Can (10oz) | |
| Prepared mustard | 1 Tablespoon | |
| Instant minced onion | 1 Teaspoon | |
| Butter/Margarine | 3 Tablespoon | |
| Green pepper | 1/4 Cup (16 tbs), chopped | |
| Onion | 1 Small, chopped | |
| All purpose flour | 3 Tablespoon | |
| Curry powder | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Milk | 1 1/2 Cup (16 tbs) | |
| 2 hard-cooked eggs, coarsely chopped | ||
| Hot cooked rice | ||
| Chives | 2 Tablespoon, chopped | |
Directions
1. Break up corned beef with a fork in a medium-size bowl. Add mustard and instant onion; stir until well mixed and spoon into four 1/2-cup, greased, ovenproof, individual cups or muffin-pan cups, packing tightly.
2. Bake in moderate oven (350°) for 30 minutes.
3. Melt butter or margarine in a medium-size saucepan; saute the green pepper and onion until soft, about 5 minutes. Stir in flour, curry powder, salt and pepper. Cook, stirring constantly, just until bubbly. Stir in milk; continue cooking and stirring until sauce thickens and bubbles 3 minutes. Remove from heat; add chopped egg.
4. Spoon hot rice onto heated serving platter; place corned beef molds on top of rice. Spoon part of the egg sauce over rice and corned beef; serve with remaining sauce. Sprinkle with the chopped chives.
2. Bake in moderate oven (350°) for 30 minutes.
3. Melt butter or margarine in a medium-size saucepan; saute the green pepper and onion until soft, about 5 minutes. Stir in flour, curry powder, salt and pepper. Cook, stirring constantly, just until bubbly. Stir in milk; continue cooking and stirring until sauce thickens and bubbles 3 minutes. Remove from heat; add chopped egg.
4. Spoon hot rice onto heated serving platter; place corned beef molds on top of rice. Spoon part of the egg sauce over rice and corned beef; serve with remaining sauce. Sprinkle with the chopped chives.
Chef
