Распечатать
E-mail
 I had boneless beef short ribs to use this time and russet potatoes but other varieties are fine. |
Add a photoHer name was Yoshie and she was my houseguest for ten days many years ago. She spoke 7 languages and was a chaperone from Tokyo with a teen 4-H exchange program. Yoshie loved to cook and wanted to prepare dinner every night for us. Did we protest? Not! Curried Beef and Rice was a thumbs-up favorite of teens and families wherever she went. Definitely a comfort food stew for fall and winter evenings. Doesn't seem authentically Japanese, but most likely represents the influence of Southeast Asian cuisine. I haven't tried substitutions but am sure it would be great using chicken or pork too.
Ингредиенты
- 1 tablespoon oil
- 12 ounces lean beef steak (round, top sirloin or your choice)
- 2 medium onions chopped
- 2 cloves garlic, peeled and minced
- 2 carrots peeled and cut into 1" slices
- 1 or 2 stalks celery cut in 1/2" slices
- 2 medium potatoes, peeled and cut in big chunks
- 4 tablespoons butter
- 1/3 cup flour
- 3 or 4 tablespoons curry powder (depending on desired heat)
- 1/4 cup applesauce
- 1/2 teaspoon salt
- 2 cups cooked rice
- Water
Инструкции
- Heat oil in large skillet or saucepot over medium.
- Trim beef of excess fat and cut into 1 inch cubes. Saute beef in hot oil til lightly browned, about 3-4 minutes.
- Add onions, garlic, carrots, celery and potatoes to beef; stir-fry 5 more minutes adding a little more oil if needed to prevent sticking.
- Add 2 cups water, cover and bring to a boil. Reduce heat and simmer 30 minutes, stirring occasionally.
- Meanwhile melt butter over low heat in medium saucepan. Stir in flour and curry powder to form a paste. Gradually stir in 1 1/2 cups water and cook over medium stirring until gravy consistency and mixture begins to boil. Remove from heat.
- When vegetables are tender add curry gravy, applesauce and salt to them stirring well to combine. Heat thoroughly and serve with hot rice.
- Recipe makes 4 generous entree servings each with 1/2 cup of rice.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 392g | |
| Recipe makes 4 servings | |
| Calories 656 | |
| Calories from Fat 349 | 53% |
| Total Fat 39.2g | 49% |
| Saturated Fat 17.63g | 71% |
| Trans Fat 0.09g | |
| Cholesterol 91mg | 30% |
| Sodium 471mg | 20% |
| Potassium 872mg | 25% |
| Total Carbs 57.14g | 15% |
| Dietary Fiber 6.2g | 21% |
| Sugars 5.93g | 4% |
| Protein 20.66g | 33% |
