Curried Beef Onions Recipes

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CURRIED BEEF



Curried Beef image

Served with rice or noodles, this comforting beef dish hits the spot on a cool day.

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 4 servings.

Number Of Ingredients 13

1 tablespoon all-purpose flour
1 teaspoon salt
1/8 teaspoon pepper
1 pound beef top round steak, cut into thin 3-inch strips
3 tablespoons canola oil, divided
2 cups sliced onions
1 garlic clove, minced
1 teaspoon curry powder
1 teaspoon beef bouillon granules
1 cup boiling water
1/2 cup tomato juice
3 tablespoons tomato paste
Hot cooked noodles or rice

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.

Nutrition Facts :

CURRIED BEEF STIR-FRY



Curried Beef Stir-Fry image

Curried Beef Stir-Fry is a flavorful, eye-catching entree. "I created this recipe and prepare it often when time is short," informs Karen Munn of St. Francois Xavier, Manitoba.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

3 tablespoons soy sauce
3 garlic cloves, minced
1 tablespoon minced gingerroot or 1 teaspoon ground ginger
4 tablespoons vegetable oil, divided
1 pound beef top sirloin steak, cut into 1/8 inch strips
1 large onion, cut into 1-inch pieces
1 medium green pepper, cut into 1-inch pieces
1 medium sweet red pepper, cut into 1-inch pieces
2 large celery ribs, sliced
1 cup cold water
5 teaspoons cornstarch
1 to 2 teaspoons curry powder
Hot cooked rice or noodles

Steps:

  • In a bowl, combine soy sauce, garlic, ginger and 2 tablespoons oil. Add beef; toss to coat. Cover and refrigerate for 15-20 minutes. , In a large skillet or wok, heat remaining oil. Stir-fry beef over medium-high heat for 2-3 minutes. Remove beef and set aside. In the same skillet, stir-fry the onion for 1 minute; add peppers and celery. Stir fry for 2 minutes; return beef to the skillet. Combine water, cornstarch and curry powder until smooth; add to skillet. Bring to a boil and boil for 1 minute, stirring constantly. Serve over rice or noodles.

Nutrition Facts : Calories 323 calories, Fat 20g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 757mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 2g fiber), Protein 24g protein.

CURRIED PICKLED ONIONS



Curried Pickled Onions image

A classic New Zealand pickled onion, has a lovely thick pickling sauce with a delightful curry taste. Not for wimps! So harden up and give this one a try, you'll love it.

Provided by Kiwi Scotty

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time P15DT35m

Yield 32

Number Of Ingredients 11

½ cup salt
2 quarts cold water
2 ½ pounds fresh pearl onions, peeled
1 cup packed brown sugar
2 tablespoons flour
2 teaspoons curry powder
1 teaspoon ground turmeric
1 teaspoon dry mustard powder
1 teaspoon ground ginger
1 teaspoon ground allspice
2 ¾ cups malt vinegar

Steps:

  • Stir together the salt and water in a non-reactive bowl until the salt has dissolved. Add onions, cover, and let stand at room temperature for 24 hours.
  • Stir together the brown sugar, flour, curry powder, turmeric, mustard powder, ginger, and allspice in a saucepan until evenly combined. Slowly stir in the malt vinegar, and bring to a boil over medium-high heat, stirring constantly until the mixture thickens, about 2 minutes. Once thick, set aside and allow to cool.
  • Drain the onions, and pack into two sterilized quart canning jars. Pour the warm sauce over the onions to cover. Seal with lids and rings. Leave in a cool, dark place 4 to 6 weeks to allow the flavors to develop.

Nutrition Facts : Calories 58.1 calories, Carbohydrate 14.4 g, Fat 0.1 g, Fiber 0.1 g, Protein 0.5 g, Sodium 16.7 mg, Sugar 8.6 g

CURRIED BEEF & ONIONS



Curried Beef & Onions image

Make and share this Curried Beef & Onions recipe from Food.com.

Provided by Derf2440

Categories     Curries

Time 25m

Yield 4 serving(s)

Number Of Ingredients 14

1 lb flank steak, trimmed
2 teaspoons vegetable oil
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon grated peeled fresh ginger
3 cloves garlic, smashed
1 jalapeno pepper, seeded and minced
2 cups vertically sliced onions
1 tablespoon curry powder (or to your taste)
1 teaspoon ground coriander
1 (14 1/2 ounce) can diced tomatoes, undrained
1/2 cup plain low-fat yogurt
2 cups hot cooked basmati rice
fresh cilantro stem (optional)

Steps:

  • Cut steak diagonally across grain into thin slices.
  • Heat oil in a large nonstick frypan over medium high heat.
  • Add steak, saute 3 minutes.
  • Sprinkle with salt and pepper, add ginger, garlic and jalapeno, saute 1 minute.
  • Add onion, curry and coriander,saute 4 minutes, add tomatoes,and simmer 1 minute or until liquid almost evaporates.
  • Remove from heat, and cool slightly.
  • Stir in yogurt.
  • Serve over rice.
  • Garnish with cilantro, if desired.

CURRIED ONIONS



Curried Onions image

Make and share this Curried Onions recipe from Food.com.

Provided by Sonya01

Categories     Asian

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

2 -3 brown onions, finely chopped
1 teaspoon turmeric powder
1 teaspoon oil
1 teaspoon curry powder or 1 teaspoon curry paste
1/2 cup coriander, leaf chopped

Steps:

  • Wash and finely chop onions.
  • Heat oil in a pan on medium heat; add the onions and turmeric powder. Cook the onions until golden brown; add curry powder or paste and mix well. Turn off heat after 2 minutes.
  • Add chopped coriander leaf. Serve with pita bread or toast.

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  • Heat oil in a large nonstick skillet over medium-high heat. Add steak, and sauté 3 minutes. Sprinkle with salt and pepper. Add ginger, garlic, and jalapeño; sauté 1 minute. Add onion, curry, and coriander; sauté 4 minutes. Add tomatoes, and simmer 1 minute or until liquid almost evaporates.
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