South Seas Combo
Submitted by ramsyl
Curried ground beef skillet with apples, bananas, mushrooms, celery, and a splash of sherry served over rice. A retro tropical-style curry dinner with sweet fruit and savory spice.
YIELD
8 servingsPREP
20 minCOOK
40 minREADY
60 minThis is vintage American curry from the era when “exotic” meant tossing bananas and apples into a skillet with ground beef and curry powder.
And you know what? It works brilliantly.
The curry powder warms the beef, chopped apples add a tart crunch that mellows as they cook, and sliced bananas stirred in at the very end bring a creamy sweetness that ties the whole thing together.
Mushrooms and celery keep it grounded, a splash of sherry adds sophistication, and it all gets spooned over a mound of hot rice.
Garnish with crispy bacon or chopped peanuts for crunch, and you’ve got a one-skillet dinner that’s equal parts comfort food and conversation starter.
Chef Tips
- Add the bananas in the last 5 minutes only. They break down fast and will turn to mush if they simmer too long.
- The curry powder amount is to taste, so start with a tablespoon and build from there. This dish should be warmly spiced, not fiery.
- A splash of sherry is optional but recommended. It lifts the sauce and adds a subtle depth that water alone can’t provide.
Variations
- Pineapple version: Swap the bananas for a drained can of pineapple chunks for a tangier, more tropical take.
- Peanut crunch topping: Sprinkle chopped roasted peanuts over each serving for a salty, crunchy contrast.
Ingredients
Directions
Cook and stir the meat and onion in a large skillet until the onion is tender and the meat is browned.
Drain off the excess fat.
Stir in the celery, apple, and curry powder and cook, uncovered, for about 5 minutes, stirring occasionally.
Stir in the remaining ingredients except the bananas and rice and heat to boiling.
Reduce the heat and simmer, uncovered about 30 minutes, stirring occasionally.
Stir in the bananas then recover and cook over low heat for 5 minutes.
Serve over the rice.
If you wish you can garnish the dish with crisply fried bacon or chopped peanuts when you serve it.
NOTE: You can substitute 1 13½ ounce can of pineapple chunks, that has been drained, for the sliced bananas.
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