Curried Beef Rice Recipes

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CURRIED BEEF WITH RICE

This time-tested recipe is a natural outgrowth of raising our own beef and cooking for family of mostly men who love meat and gravy.

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 2 servings.

Number Of Ingredients 12



Curried Beef with Rice image

Steps:

  • In a saucepan, combine 2/3 cup water and wild rice; bring to a boil. Reduce heat; cover and simmer for 40 minutes. Add the long grain rice, oil, 1/4 teaspoon salt and remaining water; return to a boil. Reduce heat; cover and simmer 15 minutes longer. Remove from heat; let stand for 5 minutes longer., Meanwhile, in a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the flour, curry powder, pepper and remaining salt until blended. Gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve over rice. Sprinkle with toppings if desired.

Nutrition Facts :

1-1/3 cups water, divided
2 tablespoons uncooked wild rice
1/3 cup uncooked long grain rice
1/4 teaspoon vegetable oil
1/2 teaspoon salt, divided
1/4 pound ground beef
2 tablespoons chopped onion
1 tablespoon all-purpose flour
3/4 teaspoon curry powder
1/8 teaspoon pepper
1 cup milk
Optional toppings: toasted slivered almonds, minced fresh parsley, sliced green onions, chopped sweet red pepper and/or golden raisins

CURRIED BEEF & RICE

Make and share this CURRIED BEEF & RICE recipe from Food.com.

Provided by Dancer

Categories     Rice

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10



CURRIED BEEF & RICE image

Steps:

  • In a 2-quart saucepan stir together the water, onion, carrot, bouillon granules, curry powder, and garlic.
  • Heat to boiling, then stir in rice.
  • Cover and simmer for 30 minutes.
  • Stir beef, peas, and tomato into rice mixture.
  • Cover and simmer about 10 minutes more or till rice and peas are tender.

1 1/2 cups water
1 large onion, chopped (1 cup)
1 medium carrot, chopped
1 tablespoon beef bouillon granules
2 -3 teaspoons curry powder
1 clove garlic, minced
1/4 cup regular brown rice
1 1/2 cups cubed cooked beef (8 ounces)
1 cup frozen peas
1 medium tomatoes, chopped

BEEF CURRY WITH RICE

Instead of going out to a restaurant, I created this beef curry recipe using a chuck roast, spinach and spices for us to enjoy at home. -Nancy Heishman, Las Vegas, Nevada

Provided by Taste of Home

Categories     Dinner

Time 5h

Yield 6 servings.

Number Of Ingredients 14



Beef Curry with Rice image

Steps:

  • In a large bowl, combine 1/2 teaspoon salt, cardamom and allspice. Add beef; turn to coat. In a large skillet, heat oil over medium heat; brown meat in batches. Transfer meat to a 3- or 4-qt. slow cooker. In the same skillet, cook onions until tender, 4-5 minutes. Add ginger, garlic, curry powder, cumin and remaining 1 teaspoon salt; cook 1 minute longer. Transfer to slow cooker., Cook, covered, on low until meat is tender, 4-5 hours. Stir in spinach; cook until heated through, about 30 minutes. Just before serving, stir in yogurt. Serve with rice and if desired, additional yogurt and red onion.

Nutrition Facts : Calories 343 calories, Fat 20g fat (8g saturated fat), Cholesterol 106mg cholesterol, Sodium 707mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 3g fiber), Protein 33g protein.

1-1/2 teaspoons salt, divided
1 teaspoon ground cardamom
1/2 teaspoon ground allspice
1 boneless beef chuck roast (2 pounds), cut into 1 inch cubes
1 tablespoon olive oil
2 medium onions, chopped
1 tablespoon minced fresh gingerroot
2 garlic cloves, minced
2 teaspoons curry powder
1 teaspoon ground cumin
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
3/4 cup plain Greek yogurt
Hot cooked rice
Optional: Additional plain Greek yogurt and chopped red onion

FRAGRANT BEEF CURRY WITH RICE

"An Indian friend of my mother's gave her this recipe for beef curry back in 1936," writes Bill Goodhue of Chino, California. "The recipe has been passed on to me, so I can still enjoy the sweet-spicy flavors of this stew more than 60 years later."

Categories     Beef     Garlic     Onion     Rice     Tomato     Stew     Curry     Fall     Cinnamon     Clove     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 16



Fragrant Beef Curry with Rice image

Steps:

  • Sprinkle beef with salt and pepper. Heat 2 tablespoons oil in heavy large pot over high heat. Working in batches, add beef to pot and brown on all sides, about 7 minutes per batch. Using slotted spoon, transfer to plate.
  • Heat remaining 1 tablespoon oil in same pot over medium-high heat. Add onions; sauté until tender and brown, about 7 minutes. Return beef to pot. Add cloves, garlic, cinnamon sticks, bay leaf and dried red pepper to pot; stir 1 minute. Stir in milk, tomatoes, chutney, lemon juice, ginger, curry powder and 1/2 teaspoon salt and bring to boil. Reduce heat, cover and simmer until beef is tender, stirring occasionally, about 2 hours.
  • Uncover; increase heat to medium. Boil stew until juices are slightly thickened, about 10 minutes. Serve over rice.

2 pounds well-trimmed boneless beef stew meat, cut into 1-inch pieces
3 tablespoons vegetable oil
2 large onions, sliced
6 whole cloves
2 large garlic cloves, chopped
2 cinnamon sticks
1 bay leaf
1/4 teaspoon dried crushed red pepper
1 1/2 cups whole milk
3 large tomatoes, quartered
3 tablespoons Major Grey chutney
3 tablespoons fresh lemon juice
2 tablespoons minced peeled fresh ginger
1 1/2 tablespoons curry powder
1/2 teaspoon salt
Hot cooked rice

CURRIED BEEF STRIPS OVER RICE

Tender beef strips, carrots, onion and garlic are simmered briefly with curry-scented sour cream in this easy and delicious 30-minute skillet dish.

Provided by My Food and Family

Categories     Home

Time 30m

Yield Makes 4 servings.

Number Of Ingredients 11



Curried Beef Strips Over Rice image

Steps:

  • Heat oil in large skillet on medium heat. Add carrots, onion and garlic; cook and stir 5 min. Add meat, water, pepper and salt. Increase heat to medium-high; cook 5 min. or until meat is cooked through, stirring frequently. Decrease heat to low.
  • Mix sour cream, lemon juice and curry powder in small bowl. Add to meat mixture; mix well. Cover; simmer 5 min.
  • Serve beef mixture over hot rice.

Nutrition Facts : Calories 310, Fat 8 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 50 mg, Sodium 490 mg, Carbohydrate 41 g, Fiber 3 g, Sugar 6 g, Protein 18 g

2 Tbsp. olive oil
3 carrots, peeled, thinly sliced
1 medium onion, chopped
2 cloves garlic, minced
3/4 lb. beef tenderloin or beef sirloin, cut into strips
2 Tbsp. water
1/2 tsp. pepper
1/2 tsp. salt
1/4 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
2 Tbsp. lemon juice
1/2 tsp. curry powder

CURRIED BEEF WITH WINTER VEGETABLES

The UK has a large Indian/Pakistani population, so curry is a popular meal where I live. I don't like hot curries, but mild ones are a nice change. This is a mild curried beef recipe with root vegetables. It's very filling and goes nicely with brown basmati rice. Chinese Five Spice is a mixture of aniseed, cinnamon, fennel, pepper, and cloves.

Provided by OLENAJOY

Categories     World Cuisine Recipes     Asian     Indian

Time 2h5m

Yield 8

Number Of Ingredients 18



Curried Beef with Winter Vegetables image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a roasting pan with aluminum foil.
  • Place the beef into a pan with enough water to cover. Bring to a boil, reduce heat and simmer for 30 minutes.
  • Meanwhile, heat the olive oil in a deep pot over medium-high heat. Stir in the ginger, garlic, onions, and celery, and cook until vegetables soften, about 5 minutes. Mix in the curry powder, coriander powder, five-spice powder, and turmeric, and toss to evenly coat the onion mixture. Cook about 5 minutes more, and stir in the carrots, parsnips, potatoes, zucchini, and apples. Stir in the beef with its cooking liquid, raisins, and cashews, and toss to evenly blend the spices.
  • Pour the beef and vegetable mixture into the prepared roasting pan. Drizzle 1/2 cup water over the mixture. Cover the pan with aluminum foil.
  • Bake in preheated oven until heated through, about 1 hour.

Nutrition Facts : Calories 343.4 calories, Carbohydrate 40.7 g, Cholesterol 15.6 mg, Fat 17.5 g, Fiber 5.1 g, Protein 10.3 g, SaturatedFat 3.9 g, Sodium 158.9 mg, Sugar 17.2 g

½ pound beef for stew, such as beef chuck roast, cut into 1-inch chunks
3 tablespoons olive oil
2 (3 inch) pieces fresh ginger root, peeled and diced
3 cloves garlic, minced
2 onions, peeled and diced
2 celery ribs, chopped
2 tablespoons curry powder, or to taste
2 teaspoons coriander powder
1 teaspoon Asian five-spice powder
1 teaspoon ground turmeric
2 carrots, peeled and sliced
parsnips, peeled and sliced
2 potatoes, peeled and cubed
1 zucchini, sliced
2 apples - peeled, cored and chopped
1 cup raisins
1 cup cashews
½ cup water

CURRIED BEEF AND AND SUGAR SNAP PEAS OVER RICE NOODLES

Categories     Ginger     Pasta     Stir-Fry     Coconut     Steak     Curry     Spring     Sugar Snap Pea     Gourmet

Yield Serves 2

Number Of Ingredients 13



Curried Beef and and Sugar Snap Peas Over Rice Noodles image

Steps:

  • Cut beef against the grain into ‿-inch-thick slices. Pulse shallots, lemongrass, garlic, ginger, salt, curry paste, and sugar in a food processor until finely chopped.
  • Cook noodles in a large pot of boiling salted water until tender, 3 to 4 minutes, and drain in a colander. Rinse briefly and drain well.
  • Heat 1 tablespoon oil in a wok or large heavy skillet over high heat until it just begins to smoke, then sauté beef, stirring, just until no longer pink. Add snap peas and sauté, stirring, 30 seconds. Transfer mixture to a bowl. Heat remaining tablespoon oil in wok over moderate heat until hot but not smoking, then cook shallot mixture, stirring frequently, until it begins to stick to bottom of wok, about 2 minutes. Stir in coconut milk and simmer, scraping up brown bits, until slightly thickened. Stir in beef mixture and cilantro and spoon over noodles.

1/2 lb beef fillet or boneless sirloin steak
2 shallots, chopped
2 tablespoons chopped drained bottled lemongrass
1 garlic clove, smashed
1 tablespoon chopped peeled fresh ginger
1 1/2 teaspoons salt
1 teaspoon Thai red curry paste
1 pinch sugar
4 oz dried rice vermicelli (rice stick noodles)
2 tablespoons vegetable oil
6 oz sugar snap peas, trimmed and halved crosswise
1 cup well-stirred canned unsweetened coconut milk
2 tablespoons finely chopped fresh cilantro

CURRIED BEEF

Curried beef was a staple when I was growing up, therefore consider it one of my favourite 'comfort' foods. More often than not, my Mother used goat meat. If you get the chance, I highly recommend giving it a try. The curried meat was usually served with Rice 'n Peas (Recipe #373354 is a good version) or plain white rice. You could also substitute the beef with pork tenderloin. The amount of curry given is just a guideline. Each brand and type of curry has it's own unique qualities and intensity. If you do not have access to scotch bonnet peppers, habeneros or jalapenos will do. Freezes well for later use.

Provided by Diana 2

Categories     Pork

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 12



Curried Beef image

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.

Nutrition Facts : Calories 302.7, Fat 20.5, SaturatedFat 6.8, Cholesterol 79.4, Sodium 901, Carbohydrate 7.4, Fiber 2.1, Sugar 2.4, Protein 23.6

2 tablespoons vegetable oil
1 cup onion, chopped
2 teaspoons garlic, minced
1 scotch bonnet pepper, seeded and chopped
2 tablespoons curry powder
1 lb lean beef, cut into 1-inch pieces
1 cup beef broth (or more)
2 sprigs thyme
1 teaspoon salt
1 teaspoon black pepper
2 -3 tablespoons flour (optional)
1/2 cup cold water (optional)

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