Beef Curry
Yield
8 servingsPrep
10 minCook
2 hrsReady
2 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
butter
|
|
| 1 ½ | pounds |
beef
cubed |
|
| 2 | each |
onions
chopped |
|
| 2 | each |
apples
|
|
| 2 | tablespoons |
curry powder
|
|
| 4 | tablespoons |
all-purpose flour
|
|
| 2 | cups |
beef stock
prefer veal stock if possible |
|
| ½ | cup |
raisins, seedless
|
|
| 1 | tablespoon |
tomato paste
|
|
| 1 | tablespoon |
chutney
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
butter
|
|
| 680.4 | g |
beef
cubed |
|
| 2 | each |
onions
chopped |
|
| 2 | each |
apples
|
|
| 3E+1 | ml |
curry powder
|
|
| 6E+1 | ml |
all-purpose flour
|
|
| 473 | ml |
beef stock
prefer veal stock if possible |
|
| 118 | ml |
raisins, seedless
|
|
| 15 | ml |
tomato paste
|
|
| 15 | ml |
chutney
|
* |
Directions
In a large skillet or dutch oven heat the butter and oil over moderately high heat.
When the foam subsides, thoroughly brown the meat a few pieces at a time and remove to a side dish.
Cook onions and apples in the same fat until lightly browned, and add to the meat.
Add the curry powder and cook slowly for a few minutes.
Whisk the flour into the beef stock, pour over the curry mixture, whisking to prevent lumps.
Heat to simmer, stirring constantly. You want a smooth, thickened sauce.
Add remaining ingredients, simmer a few minutes more and return the meat, onions and apples to the pan.
Cover and set in the middle of a preheated 350℉ (180℃) oven for 2 hours.
Serve with plain boiled rice.
