Sweet Beef Curry Recipes
SWEET BEEF CURRY
A nice curry to serve with mashed potato or rice on a cold winter night.
Provided by AlpineYve
Categories Main Dish
Time 1h20m
Yield 4
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon oil in large pan, brown 1/3 steak on all sides, stirring constantly, drain on absorbent paper, repeat with remaining oil and steak in two batches. Drain excess oil from pan. * It is important to seal meat quickly and brown thoroughly for a good coloured and well flavoured curry. Heat butter in pan, add onions, apple and curry powder, cook stirring until onions are soft. Return steak to pan. Pour in combined crumbled stock cube and water, add sultanas. Bring to boil, reduce to simmer for 1 hour or until steak is tender. Blend cornflour and extra water, add to curry, stir until mixture boils and thickens.
Nutrition Facts : Calories 862 calories, Fat 61.6203375822731 g, Carbohydrate 22.3171343754424 g, Cholesterol 163.625 mg, Fiber 3.38523448233606 g, Protein 54.0672625000963 g, SaturatedFat 14.5758278231561 g, ServingSize 1 1 Serve (623g), Sodium 211.042812505404 mg, Sugar 18.9318998931064 g, TransFat 5.20877203521961 g
JAPANESE SWEET AND SPICY BEEF CURRY
Japanese curry is like making beef stew but with a lot more flavor! All the spices are in the "roux"--a dry curry paste that looks like a chocolate bar so you don't have to buy a ton of seasonings! They are labeled mild, medium, or hot and commonly found at asian markets in boxes branded "S&B" or "House". A common Japanese dish eaten at home, this recipe is from the iron chef winner Katsuyo Kobayashi. It is published in her book, "the Quick and Easy Japanese Cookbook". You could also substitute the beef strips with chicken instead, both are quite good!
Provided by lemonlylime
Categories Curries
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut the onion into bite-sized pieces. Cut the carrot into 3/4 inch (2cm) half rounds. Finely chop the garlic and ginger.
- Heat the oil in a pan. Before it gets very hot, add the garlic and ginger, and saute until fragrant. Add the onion and carrot, and saute another minute or so.
- Add the water, cover the pan, and simmer 10 minutes, until carrot becomes soft. Remove the pan from heat and add the curry roux, stirring until it is completely dissolved. (I found it best to break sections of the roux in smaller pieces and place one of them in a seperate bowl to pour some hot broth on it from the heat to melt it evenly before stirring it back into the big pot.)
- Return the pan to the fire and add the beef, one slice at a time, as this makes it more tender. Stir well and cook until heated through.
- Serve with hot white rice and garnish with little Japanese red pickles and or Japanese pickled scallions; purchased at most asian markets--compliments the dish with its sweet/salty flavor with a crunch. (Optional).
Nutrition Facts : Calories 648.3, Fat 62.1, SaturatedFat 24, Cholesterol 77.2, Sodium 43.3, Carbohydrate 17.3, Fiber 8.7, Sugar 1.9, Protein 9.9
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