Beef and Vegetable Curry
This recipe is delicious and is ideal for those cool days. As with all curries this is perhaps even better on the second day.
4 people
90 minutes
20 minutes
Ingredients
- 1 - Green Pepper diced
- 5 - Mushrooms sliced
- 1 medium SuperValu Onion sliced very thinly
- 510 g SuperValu Quality Irish Diced Beef
- 300 g SuperValu Rice
From the Store Cupboard
-
600
ml
Beef Stock
-
2
dstspn
Mild Curry Powder
-
1
dstspn
Plain Flour
-
3
cloves
SuperValu Garlic
diced
-
0
-
SuperValu Olive Oil
-
0
-
SuperValu Salt
-
1
tsp
SuperValu Tomato Purée
Method
- Heat a medium sized pan with a little oil.
- Add in the beef and cook for a couple of minutes until it is sealed all over. At this stage season lightly with a little salt and pepper.
- Next add in the sliced onions, diced garlic, mushrooms, green pepper and allow them to cook quite gently until they are softened and glazed with the meat juices. This stage should take about 4-5 minutes.
- Now is the ideal time to add in the tomato puree and allow this to coat the meat - this will give the curry a developed taste and flavour as well as helping with the formation of colour.
- Next add in the curry powder together with the flour and allow them to coat all of the contents of the pot and to dry up any juices.
- You will get a wonderfully fragrant aroma in the kitchen at this stage. The boiling beef stock can now be added, then allow this mixture to come to the boil .
- I normally reduce the heat at this stage and allow the curry to cook gently for 1 hour 30 minutes. It is important to let it cook for a while to cook out the “gritty” taste of the curry powder.
- Taste and season as is required.
- Garnish the curry with parsley if desired, and serve with steaming freshly boiled rice.
