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Tomato Beef Curry Recipe
|Braising steak||1 Pound, trimmed and cut into 1 inch cubes|
|Onion||1 Large, peeled and sliced|
|Carrot||1 , peeled and sliced|
|Curry powder||2 Tablespoon|
|Canned tomatoes||14 Ounce (1 Can)|
Serving size: Complete recipe
Calories 1723 Calories from Fat 817
% Daily Value*
Total Fat 92 g141.7%
Saturated Fat 29.5 g147.4%
Trans Fat 0 g
Cholesterol 234.1 mg
Sodium 1791.7 mg74.7%
Total Carbohydrates 106 g35.2%
Dietary Fiber 29.1 g116.5%
Sugars 17.5 g
Protein 126 g251.2%
Vitamin A 277.8% Vitamin C 121.2%
Calcium 44.8% Iron 130.8%
*Based on a 2000 Calorie diet
Add the butter and saute the onion and carrot until tender.
Remove to a casserole with the meat.
Add curry powder, flour, and turmeric and fry for 2 minutes.
Stir in the tomatoes and stock.
Cook and keep stirring from time to time until all juices are removed from the bottom of the pan.
Season well with salt.
Add to the casserole with the bay leaves.
Cover and put in the oven to cook for 2 hours.
Remove bay leaves and taste and adjust seasoning before serving.