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Beef Curry with Parslied Rice Recipe

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This recipe for Beef Curry with Parslied Rice, by , is from The Trinity Family & Friends Recipe Collection, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Penny Holzer
Added: Friday, October 6, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. ground beef
1 c. chopped onion
1 clove garlic, minced
2 t. curry powder
1 (14.5 oz.) can diced tomatoes (undrained)
1 medium apple, peeled, cored, and chopped
1 t. instant beef bouillon granules
3/4 t. salt
1/2 t. ground ginger
1/4 c. cold water
1 T. all-purpose flour

Parslied Rice:
2 c. cold water
1 c. long grain rice
1 T. butter
2 t. instant chicken bouillon granules
1/2 t. salt
1/4 c. snipped parsley or 1 T. dried parsley

Directions:
Directions:
In 10-inch skillet cook ground beef, onion and garlic until meat is browned and onion is tender. Drain off fat. Stir curry powder into meat mixture; cook 1 minute more. Stir tomatoes, apple, beef bouillon granules, salt and ginger. Cover and simmer for 5 to 10 minutes or till apple is tender.

Combine 1/4 c. cold water and flour; stir into meat mixture. Cook and stir till thickened and bubbly. Serve over hot Parslied Rice. If desired, pass condiments such as raisins, shredded coconut, chopped cucumber, chutney, chopped peanuts, or crumbled crisp-cooked bacon.

Parslied Rice:
In a 2 quart saucepan combine all ingredients except parsley. Cover with a tight-fitting lid. Bring to boiling; turn heat to low. continue cooking for 15 minutes (do not lift cover). Remove from heat and let stand, covered, for 10 minutes. Stir in parsley.

Number Of Servings:
Number Of Servings:
4-5
Personal Notes:
Personal Notes:
You may substitute 2 c. Minute Rice for the 1 c. long grain rice and follow the cooking directions for the Minute Rice, but the longer cooking recipe is better!

 

 

 

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