Friday, June 25, 2004
Creamy Curried Beef
This has been a real favorite in our family since I experimented with the original Chicken Curry recipe to make use of beef (that's cheapest here and what we have in abundance). Using minimal beef broth and cooking slow brings out the full flavor of this dish, more so when the creamy goodness of the healthy coconut cream is added.
Said hubby to me: "If there is a leftover, can I have it for my dinner tomorrow?" (When he says that, I know he means it when he says "Hmmmm, Honey, this is delicious!"
1 lb minute beef steaks (about 4-5 pieces)
bell pepper, cut in strips
celery stick (cut in half longitudinally then cut in lengths appropriate for the steak size)
1 medium onion, sliced
garlic (3 cloves), crushed
ginger, thumb-sized, sliced
2 carrots cut in chunks
2 potatoes cut in chunks
Coconut cream, 1/2 cup
1. Place veggie strips at one end of the meat slice. Roll and secure with a toothpick. Sautee garlic and ginger and Curry powder. Set on one side of the skillet. Brown the sides of the rolls.
2. Add beef broth. Add curry powder as needed. Slow cook at low setting for 1 1/2 hours. (You may opt to continue cooking on the stovetop under low heat setting with the cover on, for about 1 hour. I just preferred using the slow cooker for worriless slow cooking, because kids will have nil chances of bumping onto it thereby causing burns. Plus, with a slow cooker, I can check the dish without lifting the lid thereby letting heat escape. I can also shake the cooker from time to time to "baste" the meat.)
3. Open the slow cooker to add carrots and potatoes. Cover and cook on high setting for 30 minutes. Then add coconut cream.r. Stir and let simmer uncovered for 10-20 minutes. Serve immediately either wit rice or rolls.