tep 13.
Make the curry sauce: Add the cream from
Method
Sautee onion & green pepper in olive oil in lg. heavy skillet until onion is transparent. Add chopped beef and brown lightly. Pour off drippings. Add eggs, apple, apricots, curry powder, salt and pepper to beef. Add yogurt & mix well. Place in a large, deep casserole & bake in a 350 degree F. for 45 minutes.
Heat oil in pot until hot.
Saute onion until brown; about 5 minutes.
Add beef and sugar; stir-fry 3 minutes.
Add soy sauce, salt and water; bring to boil.
Cover and simmer 2 hours.
Add potato, mushrooms and curry mixture; simmer 1 more hour.
Serve hot.
Heat oil in large stew pot.
Add red curry paste. Saute for 1 minute. Add beef and brown on all sides. Add onions and carrots and saute until onions are soft. Add potatoes, coconut milk, fish sauce, canned corn, and brown sugar. Cover and simmer for approximately 1 to 2 hours or until meat is tender.
Garnish with peanuts and cilantro.
nto the beef cubes.
Place the limed beef and curry paste in
Wipe beef well.
Mix flour and curry powder.
Coat meat cubes with flour mixture.
Place meat in crock-pot.
Add garlic, raisins, sliced apples and pepper.
Mix together Lipton onion soup mix and water; pour over meat and other ingredients in crock-pot. Stir to blend.
Cover and cook on low setting for 8 to 10 hours or until meat is tender.
Before serving, add additional curry powder to taste (up to 1 tablespoon).
Serve over cooked rice or egg noodles.
Serves 8 people.
Saute onion in oil.
Add curry powder to onion and saute until warmed.
Add ground beef to onions and cook until browned.
When the meat is almost cooked, add soy sauce or salt to taste.
Remove pan from heat and cool a little.
Cut puff pastry sheets into 9 squares. Put a spoonful of beef mixture into center of each square, fold over puff pastry into a triangle, and seal.
Place on cookie sheet.
Brush tops with beaten egg.
Bake at 400F until tops are golden brown, approximately 20-30 minutes.
Serve hot.
Mix marinade ingredients and marinate the beef slices for about 15 minutes.
Heat 2 tablespoons oil in wok.
Stir-fry onion 1 to 2 minutes in hot oil.
Add celery and bell pepper; stir-fry briefly.
Remove vegetable mixture from wok and reserve.
Heat about another 2 tablespoons oil in wok.
Add curry, beef and salt.
Cook until beef is about 3/4 done.
Add tomatoes, ketchup and the reserved vegetables.
Stir to heat thoroughly.
Add soy sauce to taste.
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.
Mix together flour, salt and pepper. coat beef in flour mixture.
In a large saucepan or pot, brown the beef cubes and onions in butter.
Add the beef stock, curry and bay leaves. Cook on low heat for 30 minutes.
Add the potatoes, carrots, and vinegar. Simmer for 45 minutes to 1 hour until all is tender and sauce has thicken to a thick stew consistency.
Mix in soy sauce to taste. Serve over steamed rice.
lour, salt and pepper. Coat beef short ribs with flour mixture
latter, serve immediately with Red Curry Sauce, and garnish with green
wok or saucepan, add curry seeds mixture and ginger and
round beef with onion. Drain grease if necessary. Sprinkle with salt, curry
Brown beef, remove from heat as soon as it's no longer pink outside.
Drain the beef.
Heat curry paste and add ginger, chili, garlic.
Add 2/3 coconut milk and stir.
Add all remaining spices and mix in the rest of the coconut milk.
Add suger and stir well.
Add beef and simmer for 2 minutes.
Use the remaining coconut milk in the can to cook with rice or make dessert.
egetables.
Pour marinade over beef in sealable container.
Refrigerate
br>Place all ingredients except beef in a food processor and
Brown ground beef over medium high heat, drain fat.
Add vegetables and cook until starting to soften.
Add sherry and evaporate most of the liquid.
Add both cans of cream of mushroom soup and heat through to smooth consistency.
Add curry power, (I add one tbsp at a time to not over do it with the curry, taste and continue if needed) allow 5-10 of simmering to allow flavours to work there way through, taste and adjust if needed.
Salt and pepper to taste.
Serve over cooked rice.
Wash and trim beef; set aside.
Cut onion and garlic; put oil in pressure cooker; add garlic and let fry until brown.
Add onion and fry one minute. Add beef and a little salt, fry until light brown.
Add water.
Cover cooker and let it pressure for 10 minutes.
Put cooker under cold tap water.
When the steam is gone, open cooker.
Put it back on the stove.
Add curry, potatoes, pepper, coconut milk and salt to taste.
Cook until potatoes are tender.
Serve on rice.
r skillet, brown the ground beef and onions over medium-high