Tomato Beef Curry Recipes

TOMATO BEEF CURRY

Years ago I took a series of Chinese cooking classes. I lost the recipes that I had acquired there and just recently found them again. Here's one of our favorites. To make the steak easier to slice, take the meat out of the freezer for about 1 1/2 hours before slicing. If it's cut on the diagonal, it will curl during cooking. And as most stir-fries, prepare all of the ingredients ahead of beginning the cooking, as it will go very quickly once started.

Provided by lazyme

Categories Low Cholesterol

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

Tomato Beef Curry image

Steps:

Mix marinade ingredients and marinate the beef slices for about 15 minutes.
Heat 2 tablespoons oil in wok.
Stir-fry onion 1 to 2 minutes in hot oil.
Add celery and bell pepper; stir-fry briefly.
Remove vegetable mixture from wok and reserve.
Heat about another 2 tablespoons oil in wok.
Add curry, beef and salt.
Cook until beef is about 3/4 done.
Add tomatoes, ketchup and the reserved vegetables.
Stir to heat thoroughly.
Add soy sauce to taste.

Nutrition Facts : Calories 385.8, Fat 23.7, SaturatedFat 6.1, Cholesterol 46.5, Sodium 1238.8, Carbohydrate 13.7, Fiber 2.8, Sugar 6.5, Protein 27.1

Ingredients

2 teaspoons cornstarch
1 tablespoon soy sauce
1 tablespoon sherry wine
1 lb flank steak, sliced very thin
1 onion, cut in wedges, then separated
2 stalks celery, long diagonal slices (optional)
1 bell pepper, quartered, sliced 1/2-inch thick
2 tomatoes, cut in wedges, leave core in
4 tablespoons oil, about
2 tablespoons curry powder, to taste
1/2 teaspoon salt
3 tablespoons ketchup, to 4
2 tablespoons soy sauce, to taste

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.

Ingredients

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

TOMATO BEEF CURRY

Years ago I took a series of Chinese cooking classes. I lost the recipes that I had acquired there and just recently found them again. Here's one of our favorites. To make the steak easier to slice, take the meat out of the freezer for about 1 1/2 hours before slicing. If it's cut on the diagonal, it will curl during cooking. And...

Provided by Vicki Butts (lazyme)

Categories Beef

Time 30m

Number Of Ingredients 14

Tomato Beef Curry image

Steps:

1. Mix marinade ingredients and marinate the beef slices for about 15 minutes.
2. Heat 2 tablespoons oil in wok.
3. Stir-fry onion 1 to 2 minutes in hot oil.
4. Add celery and bell pepper; stir-fry briefly.
5. Remove vegetable mixture from wok and reserve.
6. Heat about another 2 tablespoons oil in wok.
7. Add curry, beef and salt.
8. Cook until beef is about 3/4 done.
9. Add tomatoes, ketchup and the reserved vegetables.
10. Stir to heat thoroughly.

Ingredients

1 lb flank steak, or round or chuck, sliced very thin
1 onion, cut in wedges, then separated
2 stalk(s) celery, long diagonal slices
1 bell pepper, quartered, sliced 1/2-inch thick
2 tomatoes, cut in wedges, leave core in so they stay intact while cooking
4 Tbsp oil
2 Tbsp curry powder, to taste
1/2 tsp salt
3 Tbsp ketchup (up to 4)
2 Tbsp soy sauce, to taste
MARINADE:
2 tsp cornstarch
1 Tbsp soy sauce
1 Tbsp sherry

BEEF CURRY

Make our easy beef curry and serve with a hunk of naan bread to mop up the delicious juices. If you prefer it less spicy, simply add less chilli powder

Provided by Esther Clark

Categories Dinner, Main course, Supper

Time 2h50m

Number Of Ingredients 17

Beef curry image

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.

Nutrition Facts : Calories 337 calories, Fat 19 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 29 grams protein, Sodium 0.31 milligram of sodium

Ingredients

2 tbsp oil
500g diced braising steak
1 tbsp butter
1 large onion , chopped
2 garlic cloves , crushed
1 thumb sized piece of ginger , finely grated
¼ tsp hot chilli powder
1 tsp turmeric
2 tsp ground coriander
3 cardamom pods , crushed
400g can chopped tomatoes
300ml beef stock
1 tsp sugar
2 tsp garam masala
2 tbsp double cream (optional)
½ small bunch coriander , roughly chopped
naan bread or rice, to serve

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5/5 (23)
Total Time 1 hr 15 mins
Category Beef
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Marinate the meat with the cornstarch, the first teaspoon of oil, and salt. Set aside for one hour. Also, combine all the ingredients for the sauce base in a separate bowl. Set aside.
Add 1 tablespoon of oil to coat the wok and heat until just smoking. Spread the beef around the wok and sear for 1 minute until 80% done and remove from the wok. Set aside.
Heat another tablespoon of oil in the wok over medium heat. Add the ginger slices, and let caramelize for 10 seconds. Turn the heat up to high, and add the minced garlic, shallot, and the white portions of the scallion. Toss for 10 seconds.
Add the tomato wedges to the wok. Spread them around the wok in an even layer, and let sear for 15 seconds. Add the Shaoxing wine, and stir-fry the mixture for another 10 seconds. Now push everything to one side of the wok.

Tomato Beef Curry Recipes

TOMATO BEEF CURRY

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."

TOMATO BEEF CURRY

BEEF CURRY

Make our easy beef curry and serve with a hunk of naan bread to mop up the delicious juices. If you prefer it less spicy, simply add less chilli powder

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