American Curried Beef Recipes

Steps:

• Heat oil in a large saucepan, over medium heat.
• Add onions, garlic, scotch bonnet pepper and curry powder. Stir until onions begin to soften.
• Add beef, and stir until meat is browned and well coated with the spice mixture.
• Add broth, thyme, salt and pepper. Bring to a boil.
• Reduce heat, then simmer, covered, for 1 to 1-1/2 hours, or until the meat is tender. Meat should be almost covered with liquid at all times. Add more broth if necessary.
• If you like a thicker gravy, mix together the cold water and flour. Bring the curry to a boil, and stir whilst adding the water/flour mix. Simmer until thickened.

Steps:

• In a large resealable bag, combine the flour, salt and pepper; add beef. Seal bag and shake to coat. In a large skillet, brown beef in 2 tablespoons oil; drain. , Add the onions and remaining oil; saute until onions are golden brown. Add garlic; cook 1 minute longer. Sprinkle with curry. Dissolve bouillon in boiling water; pour over beef and onions. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat is tender. , Add tomato juice and paste; cook for 5 minutes or until heated through. Serve with noodles or rice.

Steps:

• Cook the onion and garlic in butter until soft.
• Add the ground beef and brown lightly.
• Blend in the flour.
• Add the raisins through water; simmer, covered, 15 minutes, stirring occasionally.
• Add the peas, salt and pepper; reheat.
• Serve on hot rice.

Steps:

• Heat half the oil in a pan add steak in batches and brown all over, remove from pan.
• Heat remaining oil in the same pan add spring onions, garlic and ginger and cook until spring onions are soft.
• Add the coriander, cumin, star anise, cinnamon, cloves, cardamom and lemon grass cooking and stirring for about 3 minutes.
• Return the meat to the pan add coconut milk and chili and simmer covered for about 1 to 1/2 hours until meat is tender.
• Add the nuts and stir until heated through.
• Discard cinnamon, cardamom before serving.

Steps:

• Heat the oil in a large skillet.
• Add the garlic, jalapeno, green onions and onions.
• Cook, stirring, for 2 minutes, then add the sirloin strips to the pan.
• Sprinkle the meat with the curry powder and ginger.
• Cook over medium heat, stirring and turning, until the meat is browned, about 5 minutes.
• Add the coconut milk.
• Lower the heat to a simmer and cover the pan.
• Cook for an additional 15 to 20 minutes, or until the meat is tender.
• Serve over hot rice.

Steps:

• Bring a medium pot of salted water to a boil. Add the broccoli stems and boil for 2 minutes. Add the florets and boil for 1 minute. Drain and plunge into a bowl of ice water. Drain and set aside.
• Combine the coconut milk and beef broth, then whisk in red curry paste. Heat 3 teaspoons of the oil in a wok or large skillet over high heat. Add the chili pepper and cook briefly. Add the onion and stir for 1 minute. Add the broccoli florets and stems and toss for 2 minutes. Add the bok choy and stir over high heat for 4 minutes. Remove from wok and set aside.
• Wipe out the wok. Return to high heat, add the remaining oil and when it is hot, quickly stir-fry the beef. Add the vegetables and toss.
• Working quickly, pour the coconut milk mixture over the beef and vegetables, stirring constantly to distribute well. Serve over steamed basmati rice.