CURRIED BEEF
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
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 :
MOROCCAN BEEF KEBABS WITH CURRIED COUSCOUS, RAITA AND CHARMOULA VINAIGRETTE
Steps:
- For the couscous: Preheat the oven to 400 degrees.Place the water in an ovenproof casserole. Whisk the curry, salt pepper into the water. Whisk the couscous into the water. Let the couscous stand for 10 minutes to absorb the water.
- Pour half of the olive oil into the couscous. Work the olive oil into the couscous by hand, rubbing the kernels to fluff the couscous break up any clumps, making sure that the couscous is evenly coated with the oil. Place the casserole into the oven and bake for 20 minutes.
- Remove the casserole from the oven and pour the rest of the oil into the couscous. By hand or with a spoon, work the oil through the couscous, breaking up any clumps.
- For the raita: Place the yogurt, mint, cumin, salt and cucumbers in a bowl and stir to combine. Check the seasoning and adjust if necessary. Refrigerate until time to use.
- For the vinaigrette: Place the oil, lemon juice, cilantro, parsley, garlic, cumin, paprika and cayenne in a bowl and stir to combine. Season the charmoula with salt and pepper.
- For the kebabs: Combine the beef, onions, powdered milk, cilantro, mint, ginger, cayenne, salt and pepper in a bowl and mix thoroughly to combine. Divide the mixture into 8 balls. Form each ball into a kebab cylinder about 3 inches long. Refrigerate the kebabs until ready to grill.
- In the meantime soak, wooden skewers in water. Heat the grill to high heat. Insert the skewers into the kebabs. Brush the kebabs with olive oil and grill until they are cooked, 34 minutes per side.
- To complete the dish, place a mound of couscous on a serving plate for each person. Place 2 kebabs on each plate. Garnish the plate with the raita and drizzle the charmoula on the kebabs. Serve with warm pita bread.
CURRIED TOFU VEGETABLE SKEWERS
Steps:
- Mix white wine and curry paste, while mixing slowly add oil to emulsify. Skewer the rest of the ingredients and marinate in curry marinade, let sit 1 hour to overnight.
- Grill until all vegetables are cooked.
CURRIED BEEF KABOBS
Discover pure beef kabob genius: Beef strips, green pepper and onion marinated in steak sauce, skewered with pineapple, then grilled and served over rice.
Provided by My Food and Family
Categories Home
Time 1h30m
Yield Makes 4 servings.
Number Of Ingredients 8
Steps:
- Place steak slices, onions and peppers in nonmetal dish. Add combined steak sauce and currry powder; stir to evenly coat steak and vegetables. Cover. Refrigerate 1 hour to marinate, stirring occasionally. Meanwhile, soak skewers in water for at least 30 min.
- Preheat grill to medium-high heat. Drain steak slices and vegetables; discard marinade. Alternately thread steak (accordian style), vegetables and pineapple onto skewers.
- Grill kabobs 8 to 10 min. or until cooked through, turning occasionally. Serve with the rice.
Nutrition Facts : Calories 400, Fat 5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 720 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 29 g
CURRIED BEEF KABOBS
A tongue-tingling marinade gives delightful flavor to the tender chunks of beef in this main dish. My mother prepares these kabobs for guests often since they're so colorful and popular.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a shallow dish, combine the first eight ingredients. Remove 2/3 cup for basting; refrigerate. Add beef to remaining marinade; turn to coat. Cover and refrigerate for 8 hours or overnight. , Drain and discard marinade. On metal or soaked wooden skewers, alternate the beef, green peppers, tomatoes and onions. Broil 5-6 in. from the heat for 3 minutes on each side. Baste with reserved marinade. Continue broiling, turning and basting for 8-10 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
Nutrition Facts :
CURRIED-BEEF SKEWERS
Provided by Molly O'Neill
Categories dinner, main course
Time 25m
Yield Ten servings
Number Of Ingredients 4
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.
Nutrition Facts : @context http, Calories 327, UnsaturatedFat 16 grams, Carbohydrate 1 gram, Fat 27 grams, Fiber 1 gram, Protein 18 grams, SaturatedFat 8 grams, Sodium 242 milligrams, Sugar 0 grams
CURRIED BEEF KABOBS
Make and share this Curried Beef Kabobs recipe from Food.com.
Provided by Lizzie Rodriquez
Categories Steak
Time 30m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Combine oil, garlic, curry powder and cayenne pepper (if desired) in a large bowl; add beef and green onions. Alternately thread beef and green onions onto four 12" metal skewers.
- Place kabobs on grill over medium coals. Grill 8 to 10 minutes, turning occasionally, for medium. Season to taste with salt.
Nutrition Facts : Calories 595.8, Fat 44.1, SaturatedFat 15.2, Cholesterol 152, Sodium 126.4, Carbohydrate 4, Fiber 1.5, Sugar 0.8, Protein 44.1
CURRIED BEEF KABOBS
Give grill night an international flair with these curried beef kabobs threaded with pineapple, green pepper, and onion. Serve with cooked rice to complete the meal.
Provided by Allrecipes Member
Time 1h10m
Yield 4
Number Of Ingredients 8
Steps:
- Place steak slices, onions and peppers in nonmetal dish. Add combined steak sauce and curry powder; stir to evenly coat steak and vegetables. Cover. Refrigerate 1 hour to marinate, stirring occasionally. Meanwhile, soak skewers in water for at least 30 minutes.
- Preheat grill to medium-high heat. Drain steak slices and vegetables; discard marinade. Alternately thread steak (accordion style), vegetables and pineapple onto skewers.
- Grill kabobs 8 to 10 minutes or until cooked through, turning occasionally. Serve with the rice.
Nutrition Facts : Calories 520.1 calories, Carbohydrate 93.6 g, Cholesterol 56.3 mg, Fat 4.2 g, Fiber 6.8 g, Protein 27.2 g, SaturatedFat 1.3 g, Sodium 982.7 mg, Sugar 42.3 g
CURRY BEEF MARINADE KEBABS
My Dad found this recipe in a newspaper about 35 years ago. He lived in Calcutta for some years and grew to love all kinds of Indian dishes. Curries, though, were his favorite. We use it to marinade our beef for shish-ke-bab. Use a really good grade of curry, it makes or breaks the recipe. East Indian is best, but Asian will do. You can use round steak, if you want, the marinating will tenderize it. Also, if I may suggest someone trying lamb? I always triple the curry and double the onion, garlic and ginger. We really *love* curry... Prep time does not include overnight marinating. Cooking time is an estimation. Total time will depend on what type of meat you are using, how big your meat cubes are and the size and consistency of your veg. This isn't as complex as it looks as it is mostly a matter of organization. Give it a try!
Provided by Queen Dragon Mom
Categories Asian
Time 1h5m
Yield 16 skewers, 8 serving(s)
Number Of Ingredients 17
Steps:
- Day 1:.
- Measure beer without a head.
- Mix with remaining ingredients, excepting meat and vegetables.
- Pour marinade over beef in sealable container.
- Refrigerate overnight.
- Day 2:.
- If you wish, the vegetables can all be prepped the day before and kept in the refrigerator until it's time to assemble to kebabs.
- Bring large pot of salted water to a rolling boil. Add halved peppers. Cook for about 10 minutes, or until the red peppers begin to lose their skins. Plunge in cold water to stop the cooking. Remove when cool, drain well and cut into 3 pieces for each half pepper. Remove skin from 14 red pepper pieces. Set all aside.
- Dump meat and marinade into a colander over a saucepan. Rinse lightly to remove chunks of marinade. Remove meat and pat dry. Set aside.
- To the marinade add sauce ingredients (except for beer): oil, curry, pureed onion, garlic and ginger. Bring to a boil, boil for 5 minutes. You may skim if you wish, I usually don't. Reduce heat and add the beer. Stir well and simmer until reduced to the point where the sauce will stick to the meat and vegetables while cooking.
- Preheat grill to 300 degrees.
- Assemble kebabs in whatever order you wish. I do a piece of red pepper with skin, onion, meat, tomato, onion meat, etc and end up with a piece of tomato, skin out.
- (Putting the pepper and tomato on the ends of the kebabs helps to hold the whole thing together on the grill.).
- Place loaded skewers on preheated grill, turn every 10 minutes or so, brushing frequently with the sauce.
- When the meat is firm and the tomatoes are soft and starting to blacken, give the kebabs a good brushing with the sauce and turn the heat to high for a short period of time. This will finish the caramelizing of the glaze and the veggies will be lovely, done through and slightly crispy on the outside.
- Remove from grill, serve with anything you want.
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