BEEF CURRY
Make and share this Beef Curry recipe from Food.com.
Provided by evelynathens
Categories Stew
Time 3h15m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a skillet, cook the onion and the garlic in the oil over moderate heat until they are softened.
- Add the beef and cook over moderate-high heat, stirring, until well-browned.
- Add the tomatoes and the spices and simmer the mixture, covered, stirring occasionally, for 1 hour.
- Add 1 cup water, salt and the jam and simmer the curry, covered, for 1-2 hours more, or until beef is very tender.
HOT BEEF & COCONUT CURRY
My dh & I love Thai curries. This one is very special. Hope that you will enjoy this delicious dish as much as we do. Another flavorful dish that is quick and very easy to make.
Provided by Baby Kato
Categories Curries
Time 50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Bring the coconut milk to boil, in a large pan.
- Lower the heat and simmer for 10 minutes, or until it has thickened.
- Now stir in the curry paste and garlic, simmer 5 minutes.
- Add the beef to the pan and bring to a boil, stirring constantly.
- Lower the heat add the lime leaves, juice, fish sauce, chili, turmeric and salt.
- Cover the pan and simmer 25 minutes.
- Please add a little water if the sauce looks dry.
- Lastly you will add the basil and cilantro, taste and season with salt and pepper if you desire.
- Garnish with the toasted coconut and serve with steamed rice.
THAI IT YOU'LL LIKE IT HOT CURRY BEEF NOODLE BOWLS, GREEN MELON WITH LIME AND LEMON SORBET
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Put the flank steak in the freezer for a few minutes to aid in thinly slicing safely.
- Heat 1/2 cup oil in a small skillet over medium heat. Dredge the shallot slices in the cornstarch and shake off any excess. Add the shallots into the heated oil and remove them to a paper-towel lined plate when they become a light golden-brown color.
- Bring a large pot of water to a boil over medium heat. Salt the water and add the pasta. Cook to al dente.
- While pasta water comes to a boil, stem and thinly slice the mushrooms, and seed and thinly slice the sweet and hot peppers.
- Remove the meat from the freezer and thinly slice into 1/4-inch wide by 2-inch pieces.
- Heat the remaining 2 tablespoons of oil in large skillet or wok over medium-high heat. Add the beef and cook in a single layer for 2 to 3 minutes. Turn the meat over and add shiitakes, sweet and hot peppers, garlic and scallions. Stir-fry 2 to 3 minutes, then add the curry paste, fish sauce and stock and bring to a boil. Add in the edamame, and cook for 1 minute to heat through, then add the basil.
- Drain the pasta and put into a large serving bowl. Add the beef mixture, the lime zest and lime juice. Toss vigorously and season with some black pepper, to taste. Garnish with the fried shallots sprinkled on top.
SOME LIKE IT HOT BEEF CURRY
After playing around with some tastes this is a curry for any curry lovers taste buds. Most of those in my family who like curry have really enjoyed this dish.
Provided by [email protected]
Time 1h35m
Yield Serves 3
Number Of Ingredients 0
Steps:
- Heat the oil in a large pot and brown the beef about 5 mins best on a medium heat
- Add the onions, garlic, chilli, vinegar, salt and all the spices and stir well coating the beef and until an aroma is formed. Approved 4 mins
- In a separate dish combine the tomato puree, stock and lemon juice and add 1/2 of it to the pot. Stir well still on a medium heat and until the sauces thickens and is almost dry. Add the remaining mixture and stir well if too thick add a little more water.
- Reduce the heat, cover and simmer for approx 1 hr stirring occasionally.
- This is best served with rice, Naan bread and yoghurt/riata.
SPICY INDIAN BEEF CURRY
Here is another one of my favourite curry dishes. This dish will make your taste buds stand to attention with the mixture of fragrant herbs and spices. You'll come to realise how easy it is to make such a flavourful curry dish. Enjoy
Provided by Chef Punchin
Categories Curries
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 21
Steps:
- 1.Cut the beef into bite-sized cubes, put into a bowl and season with salt and pepper. Sprinkle with the garam masala, add the yoghurt and a good dash of olive oil, season and toss to coat. Cover with cling film and marinate for as long as possible while you prepare the rest of the curry.
- 2. For the spice mix, toast the cumin, coriander, fennel and fenugreek seeds in a dry pan, tossing over high heat for a few minutes until fragrant. Tip into a mortar, add a pinch of salt and grind to a fine powder. Stir in the curry powder and mix well.
- 3.Heat a thin film of olive oil in a large cast-iron casserole or a heavy-based pan. Add the onions, garlic, chilli, ginger and a little seasoning. Add the sugar to help caramelise the onions, followed by the coriander stalks cardamom pods and ground spice mix, stir, then cover and cook for 6-8 minutes until the onions are soft, lifting the lid to give the mixture a stir a few times.
- 4.Sear the beef in a hot pan and add to the onions along with the chopped tomatoes and tomato puree, stir over a medium-high heat for a few minutes and then add the beef stock and curry leaves. Cover the pan with a lid and simmer very gently, stirring occasionally, for approximately 30 mins or until the beef is tender.
- 5.To serve, ladle the curry into warm bowls and scatter over the coriander leaves. Accompany with a steaming bowl of basmati rice.
BEEF CURRY
Make our easy beef curry and serve with a hunk of naan bread to mop up the delicious juices. If you prefer it less spicy, simply add less chilli powder
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 2h50m
Number Of Ingredients 17
Steps:
- Heat one tbsp of the oil in a casserole pot over a medium-high heat. Season the beef and fry in the pot for 5-8 mins, turning with a pair of tongs half way until evenly browned. Set aside on a plate.
- Heat the remaining oil and butter in the pan and add the onions. Fry gently for 15 mins or until golden brown and caramelised. Add the garlic, ginger, chilli, turmeric, ground coriander and cardamom and fry for two mins. Tip in the tomatoes, stock and sugar and bring to the simmer.
- Add the beef, put a lid on top of the curry and cook over a low heat for 1 ½ - 2 hrs or until the meat is tender and falling apart. Remove the lid for the last 20 minutes of cooking.
- Stir through the garam masala and cream (if using) and season to taste. Scatter over the coriander and serve with naan breads or rice.
Nutrition Facts : Calories 337 calories, Fat 19 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 29 grams protein, Sodium 0.31 milligram of sodium
EASY BEEF CURRY
Another find from the paper, recipe written by Jeremy Vincent. This is wonderful Indian style meal, easy to make and I think is better than most you get at any Indian restaurant. I am posting as written, although I did make a few changes as I used light coconut cream and added parsley instead of coriander.
Provided by Tisme
Categories Curries
Time 2h55m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Cut the beef into cubes, removing any sinew or fatty tissue. Set aside.
- In a large heavy-based saucepan heat the oil & add the onion, ginger and garlic and stir until the onion is opaque. Add the curry powder, turmeric, mustard seeds, salt and vinegar. Stir for 3 minutes.
- Add the reserved beef pieces and stir to coat the meat with the spice mixture. Add the chilli, tomatoes, water, coconut cream and coriander (reserving some coriander to garnish the curry just before serving). Stir to combine and cover with a lid.
- Simmer for 2 hours over a medium heat until the meat is tender. Check for seasoning and adjust if necessary.
- To serve, scatter with reserved chopped coriander.
- Accompany with steamed rice, chutneys and wedges of lime or lemon to squeeze over at the table.
Nutrition Facts : Calories 614.4, Fat 31.9, SaturatedFat 20.8, Sodium 1220.2, Carbohydrate 82.7, Fiber 5, Sugar 69.3, Protein 4.5
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