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Baked Beef Curry with Custard Topping

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Submitted by deaconrich

YIELD

16 servings

PREP

20 min

COOK

75 min

READY

95 min

Ingredients

1 ½ 680.4
POUNDS G BEEF
or lamb
1 237
CUP ML BREAD CRUMBS
soft
1 237
CUP ML MILK
1 1
MEDIUM MEDIUM ONIONS
chopped
¼ 59
CUP ML ALMONDS
slivered,chopped *
¼ 59
1 15
TABLESPOON ML LEMON JUICE
2 1E+1
TEASPOONS ML CURRY POWDER
1 ½ 7.5
TEASPOONS ML SALT
¼ 1.3
TEASPOON ML BLACK PEPPER
2 2
EC EC EGGS
beaten *
1 237
CUP ML MILK
1 1
X X PAPRIKA *

Directions

Mix beef, bread crumbs, 1 cup milk, 1 egg, the onion, almonds, raisins, lemon juice, curry powder (you can use 2 to 3 teaspoons), salt and pepper. Spread mixture in ungreased 2-quart casserole. Cook uncovered in 325℉ (160℃) oven 45 minutes; drain excess fat. Mix beaten eggs and 1 cup milk; pour over beef mixture. Sprinkle with paprika. Place casserole in oblong pan, 13 x 9 x 2 inches, on oven rack. Pour very hot water, (1 inch) into pan. Cook uncovered until beef is done and custard is set, about 30 minutes. Garnish with lemon slices and pimiento if desired. Cut into wedges to serve

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 91g (3.2 oz)
Amount per Serving
Calories 170 46% from fat
 % Daily Value *
Total Fat 9g 13%
Saturated Fat 4g 18%
Trans Fat 0g
Cholesterol 39mg 13%
Sodium 310mg 13%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 2%
Sugars g
Protein 27g
Vitamin A 1% Vitamin C 2%
Calcium 6% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

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