Curried Beef Recipes

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

Ingredients

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 STEW

Curried Beef Stew image

My mother, who was Japanese, made a dish very similar to this. After a lot of experimenting, I came up with a version that is very close to the one she used to make. This beef curry stew recipe is special to me because it brings back memories of her. -Gloria Gowins, Massillon, Ohio

Provided by Taste of Home

Categories Dinner

Time 2h15m

Yield 4 servings

Number Of Ingredients 14

Ingredients

3/4 pound beef stew meat (1- to 1-1/2-inch pieces)
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons all-purpose flour
1 tablespoon canola oil
1 large onion, cut into 3/4-inch pieces
2 tablespoons curry powder
2 teaspoons reduced-sodium soy sauce
2 bay leaves
3 cups beef stock
1-1/2 pounds potatoes (about 3 medium), cut into 1-inch cubes
2 large carrots, thinly sliced
1 tablespoon white vinegar
Hot cooked brown rice, optional

Steps:

Sprinkle beef with salt and pepper; toss with flour. In a Dutch oven, heat oil over medium heat; cook beef and onion until lightly browned, stirring occasionally. Stir in curry powder, soy sauce, bay leaves and stock; bring to a boil. Reduce heat; simmer, covered, 45 minutes., Stir in potatoes and carrots; return to a boil. Reduce heat; simmer, covered, until meat and vegetables are tender, 1 to 1-1/4 hours, stirring occasionally. Remove bay leaves; stir in vinegar. If desired, serve with rice.

Nutrition Facts : Calories 362 calories, Fat 10g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 691mg sodium, Carbohydrate 44g carbohydrate (7g sugars, Fiber 7g fiber), Protein 24g protein. Diabetic Exchanges

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

Ingredients

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

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