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
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 :
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
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.
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
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.
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
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.
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
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
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
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
CURRIED BEEF AND AND SUGAR SNAP PEAS OVER RICE NOODLES
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.
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
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
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