Curriedbeefonions 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 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.

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 CHICKPEAS & ONIONS



Curried Chickpeas & Onions image

A quick way to get your antioxidants in vegetables and curry powder. Found in the Sunday paper, EAT SMART by Jean Carper

Provided by Colorado Lauralee

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

15 ounces chickpeas, drained and rinsed
1 medium yellow onion, chopped
8 ounces no-salt-added tomato sauce
1 tablespoon curry powder
1 teaspoon cumin
1/4 teaspoon cayenne pepper (to taste)

Steps:

  • In a medium bowl, combine all ingredients.
  • Microwave on high, covered, for 10 minutes or until onions are soft.
  • Enjoy!

Nutrition Facts : Calories 166.5, Fat 1.7, SaturatedFat 0.2, Sodium 326.7, Carbohydrate 32.2, Fiber 6.5, Sugar 3.6, Protein 6.6

CURRIED BEEF WITH RICE



Curried Beef with Rice image

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

1-1/3 cups water, divided
2 tablespoons uncooked wild rice
1/3 cup uncooked long grain rice
1/4 teaspoon vegetable oil
1/2 teaspoon salt, divided
1/4 pound ground beef
2 tablespoons chopped onion
1 tablespoon all-purpose flour
3/4 teaspoon curry powder
1/8 teaspoon pepper
1 cup milk
Optional toppings: toasted slivered almonds, minced fresh parsley, sliced green onions, chopped sweet red pepper and/or golden raisins

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



Curried Beef image

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

2 tablespoons vegetable oil
1 cup onion, chopped
2 teaspoons garlic, minced
1 scotch bonnet pepper, seeded and chopped
2 tablespoons curry powder
1 lb lean beef, cut into 1-inch pieces
1 cup beef broth (or more)
2 sprigs thyme
1 teaspoon salt
1 teaspoon black pepper
2 -3 tablespoons flour (optional)
1/2 cup cold water (optional)

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

CURRIED BEEF & RICE



CURRIED BEEF & RICE image

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

1 1/2 cups water
1 large onion, chopped (1 cup)
1 medium carrot, chopped
1 tablespoon beef bouillon granules
2 -3 teaspoons curry powder
1 clove garlic, minced
1/4 cup regular brown rice
1 1/2 cups cubed cooked beef (8 ounces)
1 cup frozen peas
1 medium tomatoes, chopped

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.

CURRIED CUMIN POTATOES



Curried Cumin Potatoes image

A flavorful side dish of Indian cuisine. This dish blends the mild flavor of cumin with the unrelenting spice of curry. A truly engaging dish.

Provided by DRAGONSBANE

Categories     Side Dish     Potato Side Dish Recipes

Time 35m

Yield 8

Number Of Ingredients 8

2 pounds new potatoes, cut into 1/4 inch thick pieces
2 tablespoons olive oil
2 tablespoons cumin seed
2 teaspoons ground turmeric
2 teaspoons curry powder
2 teaspoons coarse sea salt
1 teaspoon ground black pepper
3 tablespoons chopped fresh cilantro

Steps:

  • Place whole potatoes into a saucepan with water to cover. Bring to a boil, and cook until just tender. Drain, and cut potatoes into quarters. Set aside to keep warm.
  • Heat oil in a large saute pan over medium-high heat. Saute the cumin, turmeric, and curry powder for 1 minute. Add potatoes, and saute until toasted. Toss potatoes with sea salt, pepper and fresh cilantro, and serve hot.

Nutrition Facts : Calories 127.6 calories, Carbohydrate 21.4 g, Fat 4 g, Fiber 3 g, Protein 2.7 g, SaturatedFat 0.6 g, Sodium 450.6 mg, Sugar 1 g

CURRIED CHICKEN



Curried Chicken image

This is a very easy and delicious chicken recipe that goes well served with rice.

Provided by FatManWhoCooks

Categories     Main Dish Recipes     Curries     Chicken

Time 1h25m

Yield 6

Number Of Ingredients 9

1 whole chicken, cut into 8 pieces and skin removed
salt and ground black pepper to taste
1 tablespoon paprika, or to taste
1 tablespoon butter
1 apple, cored and chopped
1 onion, chopped
1 tablespoon curry powder, or more to taste
1 (10.75 ounce) can cream of mushroom soup
1 cup half-and-half cream

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Arrange the chicken pieces in a single layer in a 9x13-inch baking dish. Season the chicken liberally with salt, pepper, and the paprika; set aside.
  • Melt the butter in a skillet over medium heat. Add the apple and onion to the melted butter, season with the curry powder, and cook and stir until the apple and onion are tender, 7 to 10 minutes. Stir the mushroom soup and half-and-half into the mixture until completely combined; spoon over the chicken pieces.
  • Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 75 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).

Nutrition Facts : Calories 389 calories, Carbohydrate 13.1 g, Cholesterol 133.6 mg, Fat 19.4 g, Fiber 2 g, Protein 39.7 g, SaturatedFat 7.5 g, Sodium 470.5 mg, Sugar 4.9 g

MINCE BEEF & ONION PIE



Mince beef & Onion Pie image

Luscious minced beef and onion all wrapped up in a golden shortcrust pastry for a loving treat serve it with mashed potato, a green vegetable, and rich beef gravy.You can buy hand made ready short crust pastry or make your own,

Provided by julian1964

Time 50m

Yield Serves 6

Number Of Ingredients 0

Steps:

  • Preheat the oven to 200C/400F/Gas 6.
  • Heat the oil in a deep frying pan and fry the beef mince for 4-5 minutes, breaking it up with a wooden spoon as it browns.
  • Add the onion,leeks,carrot's, and cook for 2-3 minutes, then stir in the tomato Puree, and cook for 2-3 more minutes. Stir in the flour and cook for a further minute, then add the chopped mushrooms, the stout or beef stock and a couple of dashes of Worcestershire sauce. Bring to the boil, then reduce the heat, cover the pan with a lid and leave to simmer for 20 minutes. Set aside and leave to cool, then turn the meat mixture into a one litre pie dish.
  • Roll out the pastry on a floured work surface until it is slightly larger than the pie dish. Gently drape the pastry over the dish, pressing firmly onto the edges. Trim, then shape the edges into a fluted shape.
  • Cut some leaf shapes out of the pastry trimmings and decorate the top of the pie, sticking them to the pastry with the beaten egg yolk.
  • Make three or four slits in the pastry to allow the steam to escape, then brush the pie with the rest of the beaten egg yolk and bake in the oven for 20-25 minutes, or until golden-brown.

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CURRIED BEEF AND ONIONS RECIPE | MYRECIPES

From myrecipes.com
Servings 4
Calories 408 per serving
Published 2003-02-07
  • 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.
  • Remove from heat, and cool slightly. Stir in yogurt. Serve over rice. Garnish with cilantro, if desired.


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