Curry Beef Soup Food

CURRIED BEEF STEW

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.

BEEF CURRY SOUP

Steps:

• Coat beef and onions in flour and brown in butter in a large pot.
• Add beef broth, curry powder, and bay leaves. Simmer for 30 minutes.
• Add potatoes, vinegar, and salt. Simmer for another 60 minutes.
• Serve over rice if desired.

MULLIGATAWNY (INDIAN) SOUP ( BEEF )

Steps:

• Fry vegetables & apple in drippings until soft & beginning to lose colour.
• Stir in flour & curry and cook for 1 minute.
• Add stock, tomatoes & seasoning.
• Bring to a boil, then lower heat, cover & simmer for about 1 1/2 hours, stirring occasionally.
• Sieve or liquidize the soup & return to pot.
• Add minced beef & rice.
• Bring back to the boil for 2- 3 minutes, check the seasoning & serve.

BEEF CURRY WITH RICE

Steps:

• In a large bowl, combine 1/2 teaspoon salt, cardamom and allspice. Add beef; turn to coat. In a large skillet, heat oil over medium heat; brown meat in batches. Transfer meat to a 3- or 4-qt. slow cooker. In the same skillet, cook onions until tender, 4-5 minutes. Add ginger, garlic, curry powder, cumin and remaining 1 teaspoon salt; cook 1 minute longer. Transfer to slow cooker., Cook, covered, on low until meat is tender, 4-5 hours. Stir in spinach; cook until heated through, about 30 minutes. Just before serving, stir in yogurt. Serve with rice and if desired, additional yogurt and red onion.

BEEF CURRY

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.

QUICK RED CURRY SOUP

Steps:

• Stir red curry paste and olive oil together in a saucepan over low heat and cook until fragrant, about 5 minutes.
• Pour coconut milk, chicken stock, lime juice, and lime zest into the saucepan. Bring the mixture to a boil, reduce heat to medium-low, and cook, at a simmer for 10 minutes.
• Stir cherry tomatoes and cilantro into the soup; bring mixture again to a simmer and cook until the tomatoes are soft, 10 to 15 minutes.
• Stir shrimp, bean sprouts, and cooked chicken into the soup; cook until shrimp are bright pink on the outside and the meat is no longer transparent in the center, 10 to 15 minutes. Season soup with salt and pepper.

CURRY BEEF SOUP

Steps:

• Melt the butter in a large saucepan. Cook onions and beef cubes until beef is browned and onions are tender.
• Add the beef stock, curry and bay leaves. Cook over low heat for 30 minutes.
• Add the potatoes, vinegar and salt. Simmer for 45 minutes to 1 hour until all is tender. Remove bay leaves, and serve hot.

CURRY BEEF NOODLES

Steps:

• cut broccoli into small florets, peel and slice stems.
• in large pot of boiling salted water, blanch until tender-crisp, about 4 minutes. remove with slotted spoon and chill under cold running water, drain and set aside.
• in same pot boil noodles until tender, about 5 minutes, drain and rinse with cold water. drain again and set aside.
• in wok or large skillet, heat 1 tablespoon oil over med-high heat. stir fry onion until golden, about 8 minutes. remove from pan with slotted spoon, set aside.
• add 2 teaspoons oil to pan, add curry paste, salt and black pepper, fry until fragrant. add steak and stir fry until rare, 1 to 2 minutes.
• add tomatoes with juices, onion and 1/4 cup water, boil for 1 minute.
• add noodles and broccoli, stir fry until heated through, about 3 minutes.

BEEF CURRY IN A HURRY

Steps:

• Bring 2 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 15 to 20 minutes.
• While rice is cooking, heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Stir in tomato sauce, curry powder, salt, and pepper. Simmer until liquid is almost absorbed, 5 to 7 minutes.
• Whisk vinegar and sugar together in a medium bowl. Add carrots, bell pepper, and cauliflower and toss until vegetables are coated with vinegar mixture.
• Puree peas with 2 tablespoons water in the bowl of a food processor until thick and smooth.
• Layer plates with rice, peas, beef, and vegetables.

CHUNKY BEEF AND VEGETABLE SOUP

Steps:

• Sprinkle beef with 1/2 teaspoon each salt, seasoning blend and pepper. In a Dutch oven, heat 1 tablespoon oil over medium heat. Brown beef in batches. Remove from pan., In same pan, heat remaining oil over medium heat. Add carrots, onion and peppers; cook and stir until carrots are crisp-tender. Add garlic; cook 1 minute longer., Add wine, stirring to loosen browned bits from pan. Stir in broth, tomatoes, tomato paste, Worcestershire sauce, bay leaf and remaining seasonings. Return beef to pan; bring to a boil. Reduce heat; simmer, covered, 2 hours., Add potatoes; cook 30-40 minutes longer or until beef and potatoes are tender. Skim fat and discard bay leaf.

BEEF CURRY

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.

EASY BEEF CURRY IN A HURRY

Steps:

• Heat the oil in a large saucepan. Add the onion and curry paste and cook for 3 minutes. Add the beef and cook until browned.
• Add the soup and water. Bring to the boil, reduce heat and simmer uncovered, stirring occasionally, for 40 minutes or until beef is tender.
• Stir in tomatoes cook for 2 minutes until heated through.
• Stir in mint & serve with yoghurt and steamed rice.