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Curried Beef Recipe

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This recipe for Curried Beef, by , is from The Bennett Family Cookbook - 2007, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Deb & Rich Ketcham
Added: Tuesday, January 30, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 lb beef tenderloin
2 med yellow onions
2 med potatoes
3 1/2 T vegetable oil
4 t curry powder
1/3 C water
1 T cornstarch
2 T satay sauce
1 1/2 T soy sauce
1 1/2 T dry sherry
1 T Chinese chili sauce
1 t instant chicken bouillon
Steamed Rice

Directions:
Directions:
Start the rice first. Proportions are 1 C rice to 2 C water. You might want to double this depending on how much rice you like.

Cut the meat into thin slices. Peel and slice the onions into wedges and separate the layers. Cut the potatoes into 1/2 inch cubes. You can peel them or leave the peel on.

Heat 2 1/2 T of the oil in a wok over high heat. Stir-fry the potatoes until they are crisp tender - about 5 -10 minutes. Add the onions and 2 t of the curry powder. Move this mixture from the wok into a holding bowl.

Heat 1 T oil in the wok over high heat. Stir-fry the meat until it is light brown - 3 to 4 minutes. Add the potato mixture back into the wok.

Combine 2 t curry powder and the remaining ingredients in a small bowl. Mix well and pour over the meat and potatoes. Cook and stir until the liquid boils. Reduce the heat and simmer 3 minutes.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
35 minutes
Personal Notes:
Personal Notes:
To speed things along, we sometimes cube the potatoes and then heat them in the microwave on high for about 2 minutes to get them hot. They should be firm when finished in the wok, not mushy. Depending on the chili sauce, this dish can be spicy hot or just flavorful. It is one of our favorite cold weather dishes.

 

 

 

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