Beef Curry

Beef Curry Recipe

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Denise Gregory

By
@DGWales

This is easy to follow recipe & because the beef is cooked slowly, when it's ready to eat, the beef will be lovely & tender.
This recipe is cooked on the stove top & then the oven.

Rating:

★★★☆☆ 1 vote

Comments:
Serves:
2
Cook:
2 Hr
Method:
Bake

Ingredients

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12oz
chuck steak, lean
6oz
rice, long grain
for the curry sauce:
1oz
butter or margarine
1
onion, chopped
1/2
cooking apple, peeled & diced
2 Tbsp
curry powder - can use more if you prefer your curries hotter.
1 level Tbsp
flour
1/2 pt
stock or water plus stock cube
1 desserts
chutney, chop any large pieces
1 Tbsp
soft brown sugar
juice of 1/2 a lemon
1oz
sultanas

How to Make Beef Curry

Step-by-Step

  • 1Pre-heat the oven to 300*F - Gas Mark 2. Shelf on middle rung.
    Cut the meat into neat pieces & put into a casserole dish & set aside while preparing the sauce.
  • 2Melt the butter or margarine in a saucepan & add the onion. Sauté gently for 3-5 minutes until soft & add the apple. Stir in first the curry powder & flour & then add the stock. Bring to the boil, then add the chutney, sugar, lemon juice & sultanas. Cover with the lid & simmer gently for 5-10 minutes.
  • 3Pour over the prepared meat. Cover with a lid & place in the centre of a slow oven and cook for 2 hours.
    About 15 minutes before serving, put the rice into a pan with plenty of boiling water. Boil briskly for 10 minutes or until grains are soft. Strain, then turn them into a hot dish & allow to steam dry in a warm oven for 5 minutes.
    Serve & enjoy.
  • 4Tip:
    This recipe can be used with cooked meat. Follow the recipe above, but after preparing the curry sauce, (step 2), cover & allow to cook gently for 30 minutes. Then add the cooked meat of your choice & cook until the meat has warmed through - 10-20 minutes depending on size, before serving. Eggs or prawns will usually take about 5 minutes to warm through.

Printable Recipe Card

About Beef Curry

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: UK/Ireland




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