Curriedbeef 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:

• Toss the beef and potatoes with the curry powder, 1 teaspoon cumin, 1 tablespoon ginger, the garlic, 1 teaspoon salt and a few grinds of pepper in a 6-quart slow cooker. Crumble 1/2 slice of naan into small pieces over the beef and potatoes, then pour in the tomatoes. Cover and cook on low, 7 hours.
• Uncover and skim off any fat from the top of the mixture. Stir well to combine, then let stand 10 minutes. Meanwhile, combine the cilantro, pickled jalapenos and brine, 1/4 cup water and the remaining 1/4 teaspoon cumin and 1 tablespoon ginger in a food processor. Pulse until combined; season with salt and pepper.
• Stir 3 tablespoons of the cilantro puree into the slow cooker; season with salt and pepper. Reserve 2 cups beef curry for Beef and Vegetable Handpies. Serve the remaining curry with the naan; top with the remaining cilantro puree.

Steps:

• Heat one tbsp of the oil in a casserole pot over a medium-high heat. Season the beef and fry in the pot for 5-8 mins, turning with a pair of tongs half way until evenly browned. Set aside on a plate.
• Heat the remaining oil and butter in the pan and add the onions. Fry gently for 15 mins or until golden brown and caramelised. Add the garlic, ginger, chilli, turmeric, ground coriander and cardamom and fry for two mins. Tip in the tomatoes, stock and sugar and bring to the simmer.
• Add the beef, put a lid on top of the curry and cook over a low heat for 1 ½ - 2 hrs or until the meat is tender and falling apart. Remove the lid for the last 20 minutes of cooking.
• Stir through the garam masala and cream (if using) and season to taste. Scatter over the coriander and serve with naan breads or rice.

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.

Steps:

• 1. Sauté onion in oil. Add curry powder. Then add ground beef.
• 2. Add soy sauce or salt when beef is almost done.
• 3. Let cool.
• 4. Cut pastry sheets into 9 squares. Fill each square with curried beef. Fold the square into a triangle.
• 5. Put triangles on pan and brush the top of each with a beaten egg (to give it a nice yellow color).
• 6. Bake at 400°F for 30 minutes.
• 7. Serve immediately.

Steps:

• Place the curry powder in a small heavy skillet over very low heat. Stir constantly until toasted and fragrant, being careful not to burn it, about 10 minutes. Place in a large bowl and let cool. Stir in the oil. Add the beef and toss to coat well. Refrigerate overnight.
• Bring the beef to room temperature. Preheat a grill or broiler. Thread the beef onto 6-inch skewers, using 3 cubes for each. Grill or broil until medium rare, about 1 minute per side. Sprinkle with salt, place on a platter and serve.

Steps:

• In a Dutch oven or large skillet heat oil.
• Add in the onions; saute for about 7-8 minutes or until soft, adding in the garlic and ginger the last 2 minutes of cooking.
• Add in the ground beef and cook until browned.
• Add in all remaining ingredients except the apples and water; stir with a wooden spoon; cover and simmer for about 20 minutes.
• Add in the chopped apples and cook uncovered for another 25-30 minutes (or until apples are soft.
• If the mixture is too thick add in some water.
• Season with salt and pepper to taste.

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.

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.

Steps:

• Place broccoli in a large microwave-safe glass baking dish. Add 1/2 cup water, wrap tightly with plastic, and microwave on high for 8 to 10 minutes, or until just done. Set aside.
• Place rice and remaining 3 1/2 cups water in an 8-cup glass measuring cup or microwave-safe bowl. (Rice doubles in size during cooking, so choose a container large enough to accommodate it when cooked. ) Microwave uncovered on high for 10 minutes. Microwave uncovered on medium-low for 15 minutes more. Or use the rice setting on your microwave if you have one. Do not stir at any time during the cooking process. Season with salt to taste. Fluff with a fork. Set aside.
• Heat peanut oil in a large nonstick pan over medium-high heat until hot but not smoking. Add onion and cook, stirring often, until crispy and just wilted, 3 to 4 minutes. Add beef and cook, stirring often, 3 to 4 minutes. Add garlic, ginger, brown sugar, curry powder, broth or water, and soy sauce. Bring to a boil, then reduce heat to a steady simmer. Cook, stirring often, until sauce has thickened slightly. Add broccoli and cook until just heated through. Serve immediately with rice.
• Morph:
• Yes, you can use chicken, pork, or shrimp instead of beef.
• Up the good calories:
• Cauliflower, sliced red, green, and orange bell peppers, snow, snap, or sugar peas, green beans, bamboo shoots, and carrots are all great in this dish.