Braised curried beef
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Braised curried beef
  Beef    Meat  
Last updated 6/12/2012 1:09:59 AM. Recipe ID 37100. Report a problem with this recipe.
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      Title: Braised curried beef
 Categories: Meat
      Yield: 4 Servings
      1 lb Beef chuck
      4    White onions
      2 sl Fresh ginger root
      1 tb Sherry
      1 tb Water
      1 ts Sugar
  1 1/2 c  Stock
      2 tb Oil
    1/2 ts Salt
      2    -(up to)
      3 tb Curry powder
      1 tb Cornstarch
      3 tb Water
  1. Cut beef in 1-inch cubes. Slice onions.
  2. Mince ginger root and combine with sherry, water and sugar.
  Heat---but do not boil--stock.
  3. Heat oil in a heavy pan. Add salt, then beef. Toss meat quickly in
  hot oil to coat.
  4. Add sliced onions. Brown beef on all sides. Then add curry powder
  and stir to blend in with meat (2 to 3 minutes).
  5. Add ginger-sherry mixture and stir in 2 minutes more.
  6. Add heated stock and simmer, covered, until meat is tender (about
  45 minutes).
  7. Blend cornstarch and remaining cold water to a paste; then stir in
  to thicken sauce. Serve hot. VARIATIONS:
     In step 3, add to the heated oil the salt, curry and onions, and
  stir-fry until onions are lightly browned; then add beef and brown.
  Omit the ginger-sherry mixture. Pick up steps 6 and 7.
     In step 4, add with the sliced onions 1 pound raw potatoes, peeled
  and cut in 1-1/2 inch cubes. Brown with the beef.
     At the end of step 7, add 1 pound potatoes, peeled, cubed and
  deep-fried to a golden brown; or 1 large tomato, peeled and diced.
  From , ISBN 0-517-65870-4.

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Recipe ID 37100 (Apr 03, 2005)

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