CURRIED BEEF
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
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
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 :
SLOW-COOKER BEEF CURRY
Provided by Food Network Kitchen
Time 7h25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Toss the beef and potatoes with the curry powder, 1 teaspoon cumin, 1 tablespoon ginger, the garlic, 1 teaspoon salt and a few grinds of pepper in a 6-quart slow cooker. Crumble 1/2 slice of naan into small pieces over the beef and potatoes, then pour in the tomatoes. Cover and cook on low, 7 hours.
- Uncover and skim off any fat from the top of the mixture. Stir well to combine, then let stand 10 minutes. Meanwhile, combine the cilantro, pickled jalapenos and brine, 1/4 cup water and the remaining 1/4 teaspoon cumin and 1 tablespoon ginger in a food processor. Pulse until combined; season with salt and pepper.
- Stir 3 tablespoons of the cilantro puree into the slow cooker; season with salt and pepper. Reserve 2 cups beef curry for Beef and Vegetable Handpies. Serve the remaining curry with the naan; top with the remaining cilantro puree.
Nutrition Facts : Calories 549 calorie, Fat 11 grams, SaturatedFat 4 grams, Cholesterol 121 milligrams, Sodium 1068 milligrams, Carbohydrate 58 grams, Fiber 6 grams, Protein 51 grams
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
CURRIED BEEF STEW
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
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 WITH WINTER VEGETABLES
The UK has a large Indian/Pakistani population, so curry is a popular meal where I live. I don't like hot curries, but mild ones are a nice change. This is a mild curried beef recipe with root vegetables. It's very filling and goes nicely with brown basmati rice. Chinese Five Spice is a mixture of aniseed, cinnamon, fennel, pepper, and cloves.
Provided by OLENAJOY
Categories World Cuisine Recipes Asian Indian
Time 2h5m
Yield 8
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a roasting pan with aluminum foil.
- Place the beef into a pan with enough water to cover. Bring to a boil, reduce heat and simmer for 30 minutes.
- Meanwhile, heat the olive oil in a deep pot over medium-high heat. Stir in the ginger, garlic, onions, and celery, and cook until vegetables soften, about 5 minutes. Mix in the curry powder, coriander powder, five-spice powder, and turmeric, and toss to evenly coat the onion mixture. Cook about 5 minutes more, and stir in the carrots, parsnips, potatoes, zucchini, and apples. Stir in the beef with its cooking liquid, raisins, and cashews, and toss to evenly blend the spices.
- Pour the beef and vegetable mixture into the prepared roasting pan. Drizzle 1/2 cup water over the mixture. Cover the pan with aluminum foil.
- Bake in preheated oven until heated through, about 1 hour.
Nutrition Facts : Calories 343.4 calories, Carbohydrate 40.7 g, Cholesterol 15.6 mg, Fat 17.5 g, Fiber 5.1 g, Protein 10.3 g, SaturatedFat 3.9 g, Sodium 158.9 mg, Sugar 17.2 g
CURRY BEEF PUFFS RECIPE BY TASTY
Here's what you need: olive oil, large yellow onion, garlic, lean ground beef, McCormick® Curry Powder, Mccormick® ground cumin, sugar, McCormick® black pepper, kosher salt, beef broth, cornstarch, frozen puff pastry, large egg, water, fresh cilantro
Provided by Tracy Raetz
Categories Lunch
Yield 12 puffs
Number Of Ingredients 15
Steps:
- Heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic, and cook for 3-4 minutes, until the onion is translucent and starting to caramelize.
- Add the ground beef and cook, breaking up with a spatula, until the beef is cooked through and browned, about 4-6 minutes. Drain off any excess grease.
- Add the McCormick® Curry Powder, cumin, sugar, pepper, and salt. Stir until well combined, about 2 minutes more.
- Pour the beef broth into a liquid measuring cup and stir in the cornstarch until dissolved, then pour into the skillet with the beef. Stir to combine, then bring to a simmer. Cook until the liquid has thickened and no longer pools, 3-5 minutes. Transfer the beef mixture to a bowl and let cool completely.
- While the meat is cooling, remove the puff pastry from the freezer and let sit at room temperature for 25-35 minutes, until thawed but still firm. Unfold the puff pastry sheets and cut each into 6 roughly 5-inch squares.
- Line 2 baking sheets with parchment paper.
- Spoon 2½-3 tablespoons of the beef filling onto the center of each pastry square. Fold diagonally to form triangles, pressing the edges together and being careful to keep the filling from touching the edges of the pastry. Crimp the edges with a fork to seal. Transfer to the prepared baking sheets.
- Chill the curry puffs on the baking sheets in the refrigerator for 20 minutes to firm up the pastry.
- Arrange a rack in the center of the oven. Preheat the oven to 400°F (200°C).
- In a small bowl, whisk together the egg and water.
- Remove one tray of puffs from the refrigerator and use a pastry brush to brush the egg wash over the puffs. Bake for 18-20 minutes, until puffed and golden brown. Remove from the oven and repeat with the remaining puffs.
- Let the puffs rest for 10 minutes, then top each with a sprig of cilantro before serving.
- Enjoy!
Nutrition Facts : Calories 409 calories, Carbohydrate 26 grams, Fat 26 grams, Fiber 1 gram, Protein 14 grams, Sugar 2 grams
CURRIED BEEF AND BITTER GREENS
Provided by Molly O'Neill
Categories dinner, weekday, main course
Time 25m
Yield Six servings
Number Of Ingredients 9
Steps:
- Bring a medium pot of salted water to a boil. Add the broccoli stems and boil for 2 minutes. Add the florets and boil for 1 minute. Drain and plunge into a bowl of ice water. Drain and set aside.
- Combine the coconut milk and beef broth, then whisk in red curry paste. Heat 3 teaspoons of the oil in a wok or large skillet over high heat. Add the chili pepper and cook briefly. Add the onion and stir for 1 minute. Add the broccoli florets and stems and toss for 2 minutes. Add the bok choy and stir over high heat for 4 minutes. Remove from wok and set aside.
- Wipe out the wok. Return to high heat, add the remaining oil and when it is hot, quickly stir-fry the beef. Add the vegetables and toss.
- Working quickly, pour the coconut milk mixture over the beef and vegetables, stirring constantly to distribute well. Serve over steamed basmati rice.
Nutrition Facts : @context http, Calories 212, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 16 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 9 grams, Sodium 102 milligrams, Sugar 3 grams, TransFat 0 grams
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 PUFFS
Steps:
- 1. Sauté onion in oil. Add curry powder. Then add ground beef.
- 2. Add soy sauce or salt when beef is almost done.
- 3. Let cool.
- 4. Cut pastry sheets into 9 squares. Fill each square with curried beef. Fold the square into a triangle.
- 5. Put triangles on pan and brush the top of each with a beaten egg (to give it a nice yellow color).
- 6. Bake at 400°F for 30 minutes.
- 7. Serve immediately.
SAUTEED CURRIED BEEF AND BROCCOLI
Steps:
- Place broccoli in a large microwave-safe glass baking dish. Add 1/2 cup water, wrap tightly with plastic, and microwave on high for 8 to 10 minutes, or until just done. Set aside.
- Place rice and remaining 3 1/2 cups water in an 8-cup glass measuring cup or microwave-safe bowl. (Rice doubles in size during cooking, so choose a container large enough to accommodate it when cooked. ) Microwave uncovered on high for 10 minutes. Microwave uncovered on medium-low for 15 minutes more. Or use the rice setting on your microwave if you have one. Do not stir at any time during the cooking process. Season with salt to taste. Fluff with a fork. Set aside.
- Heat peanut oil in a large nonstick pan over medium-high heat until hot but not smoking. Add onion and cook, stirring often, until crispy and just wilted, 3 to 4 minutes. Add beef and cook, stirring often, 3 to 4 minutes. Add garlic, ginger, brown sugar, curry powder, broth or water, and soy sauce. Bring to a boil, then reduce heat to a steady simmer. Cook, stirring often, until sauce has thickened slightly. Add broccoli and cook until just heated through. Serve immediately with rice.
- Morph:
- Yes, you can use chicken, pork, or shrimp instead of beef.
- Up the good calories:
- Cauliflower, sliced red, green, and orange bell peppers, snow, snap, or sugar peas, green beans, bamboo shoots, and carrots are all great in this dish.
CURRIED GROUND BEEF
This is a spicy dish that is even better the next day, use only Granny Smith apples or other firm apples or they will get mushy while cooking, Serve this over cooked rice or couscous. Adjust all seasonings to taste.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a Dutch oven or large skillet heat oil.
- Add in the onions; saute for about 7-8 minutes or until soft, adding in the garlic and ginger the last 2 minutes of cooking.
- Add in the ground beef and cook until browned.
- Add in all remaining ingredients except the apples and water; stir with a wooden spoon; cover and simmer for about 20 minutes.
- Add in the chopped apples and cook uncovered for another 25-30 minutes (or until apples are soft.
- If the mixture is too thick add in some water.
- Season with salt and pepper to taste.
More about "curriedbeef food"
BEST BEEF CURRY RECIPE - HOW TO MAKE BEEF CURRY
From delish.com
5/5 (17)Category Nut-Free, Weeknight Meals, Main Dish
BEEF CURRY RECIPE - QUICK FROM SCRATCH HERBS & SPICES
From foodandwine.com
5/5 (1)Servings 4
- In a large frying pan, heat the oil over moderate heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and ginger and cook, stirring, for 1 minute.
- Meanwhile, in a small bowl, combine the coriander, cumin, red-pepper flakes, turmeric, salt, and water. Add the paste to the onion and cook, stirring, for 1 minute.
- Add the meat to the pan and cook, stirring, for 3 minutes. Raise the heat to moderately high and cook to your taste, stirring, about 2 minutes longer for medium rare. Stir in the cilantro.
7 BEEF CURRY RECIPES | GOURMET TRAVELLER
From gourmettraveller.com.au
QEEMA INDIAN CURRIED BEEF | RECIPETIN EATS
From recipetineats.com
10 BEST CURRIED MINCED BEEF RECIPES | YUMMLY
From yummly.com
CURRIED BEEF STEW RECIPE | BON APPéTIT
From bonappetit.com
QUICK GROUND BEEF CURRY | CANADIAN LIVING
From canadianliving.com
10 BEST INDIAN BEEF CURRY RECIPES | YUMMLY
From yummly.com
CURRIED MEATBALLS RECIPE | BON APPéTIT
From bonappetit.com
EASY CHINESE CANTONESE BEEF CURRY RECIPE - THE …
From thespruceeats.com
CURRIED BEEF OVEN STEW - FOODIE WITH FAMILY
From foodiewithfamily.com
STIR-FRIED CURRIED BEEF WITH NOODLES AND BASIL - HEALTHY FOOD GUIDE
From healthyfood.com
HOW TO MAKE HONG KONG-STYLE CURRIED BEEF AND TENDON
From scmp.com
BEEF CURRY RECIPES | ALLRECIPES
From allrecipes.com
CURRIED GROUND BEEF & VEGGIES MEAL KIT DELIVERY | GOODFOOD
From makegoodfood.ca
THAI BEEF CURRY (EASY RECIPE!) - THE ENDLESS MEAL®
From theendlessmeal.com
CURRIED BEEF PATTIES | CANADIAN LIVING
From canadianliving.com
CURRIED BEEF KABOBS RECIPE | LAND O’LAKES
From landolakes.com
CURRIED BEEF BROCHETTES | RICARDO
From ricardocuisine.com
CURRIED BEEF AND POTATOES | BETTER HOMES & GARDENS
From bhg.com
BEEF FOR CURRY - THESUPERHEALTHYFOOD
From thesuperhealthyfood.com
CURRIED BEEF POT PIE - TASTE AND TIPPLE - OTTAWA FOOD BLOGGER
From tasteandtipple.ca
CURRIED BEEF, POULTRY OR SEAFOOD - ITALIAN MEDITERRANEAN DIET
From italianmeddiet.com
CURRIED BEEF AND RICE - BETTER HOMES & GARDENS
From bhg.com
CURRIED ROAST BEEF WITH COCONUT GRAVY RECIPE - CHATELAINE.COM
From chatelaine.com
CURRIED BEEF AND ONIONS RECIPE | MYRECIPES
From myrecipes.com
CURRY BEEF WITH POTATOES - SIMPLY TRINI COOKING
From simplytrinicooking.org
CURRIED BEEF STEW | THE DOMESTIC MAN
From thedomesticman.com
CURRIED GROUND BEEF WITH PEAS AND POTATOES - BUDGET BYTES
From budgetbytes.com
BEEF CURRY RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
WHICH CUTS OF BEEF TO USE IN A CURRY? - STEAK SCHOOL BY STANBROKE
From steakschool.com
CURRIED BEEF STEW RECIPE (CROCK POT OR STOVETOP) - THE …
From thespruceeats.com
CURRIED BEEF AND CABBAGE - MRSFOODIEMUMMA - EASY DINNERS
From mrsfoodiemumma.com
CURRIED BEEF KOFTA MEAL KIT DELIVERY | GOODFOOD
From makegoodfood.ca
QUICK CURRIED BEEF RECIPE | MYRECIPES
From myrecipes.com
CURRIED BEEF STEW RECIPE - PILLSBURY.COM
From pillsbury.com
THE BEST CURRIED BEEF POT PIE - THE DIASPORIC DISH
From thediasporicdish.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love