Tomato Beef Curry Recipe
Ingredients
| 1 lb braising steak, trimmed and cut into 1 inch cubes | ||
| Oil | 2 Tablespoon | |
| Butter | 1/2 Ounce | |
| Onion | 1 Large, peeled | |
| 1 carrot, peeled and sliced | ||
| Curry powder | 2 Tablespoon | |
| Flour | 1 Tablespoon | |
| Turmeric | 1 Tablespoon | |
| Tomatoes | 14 Ounce | |
| Stock | 1/2 3/4 Pint | |
| Salt | To Taste | |
| Bay leaves | 4 | |
Directions
Brown the meat in the oil over a brisk heat.
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.
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.
Chef
