Curried Beef Recipe
Curried Beef Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Served with rice or noodles, this comforting beef dish hits the spot on a cool day.
Recommended: Grandma's Best Suppers
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Cook: 1-1/4 hours
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Cook: 1-1/4 hours

Ingredients

  • 1 tablespoon all-purpose flour
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 pound beef top round steak, cut into thin 3-inch strips
  • 3 tablespoons canola oil, divided
  • 2 cups sliced onions
  • 1 garlic clove, minced
  • 1 teaspoon curry powder
  • 1 teaspoon beef bouillon granules
  • 1 cup boiling water
  • 1/2 cup tomato juice
  • 3 tablespoons tomato paste
  • Hot cooked noodles or rice

Directions

In a large resealable bag, combine the flour, salt and pepper; add beef. Seal bag and shake to coat. In a large skillet, brown beef in 2 tablespoons oil; drain.
Add the onions and remaining oil; saute until onions are golden brown. Add garlic; cook 1 minute longer. Sprinkle with curry. Dissolve bouillon in boiling water; pour over beef and onions. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat is tender.
Add tomato juice and paste; cook for 5 minutes or until heated through. Serve with noodles or rice. Yield: 4 servings.
Originally published as Curried Beef in Country April/May 2009, p51

Nutritional Facts

1 cup: 282 calories, 14g fat (3g saturated fat), 64mg cholesterol, 913mg sodium, 12g carbohydrate (6g sugars, 2g fiber), 27g protein.

  • 1 tablespoon all-purpose flour
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 pound beef top round steak, cut into thin 3-inch strips
  • 3 tablespoons canola oil, divided
  • 2 cups sliced onions
  • 1 garlic clove, minced
  • 1 teaspoon curry powder
  • 1 teaspoon beef bouillon granules
  • 1 cup boiling water
  • 1/2 cup tomato juice
  • 3 tablespoons tomato paste
  • Hot cooked noodles or rice
  1. In a large resealable bag, combine the flour, salt and pepper; add beef. Seal bag and shake to coat. In a large skillet, brown beef in 2 tablespoons oil; drain.
  2. Add the onions and remaining oil; saute until onions are golden brown. Add garlic; cook 1 minute longer. Sprinkle with curry. Dissolve bouillon in boiling water; pour over beef and onions. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat is tender.
  3. Add tomato juice and paste; cook for 5 minutes or until heated through. Serve with noodles or rice. Yield: 4 servings.
Originally published as Curried Beef in Country April/May 2009, p51

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MY REVIEW
PucciBaby User ID: 3099441 113547
Reviewed Nov. 28, 2009

"This was EXCELLENT. the sauce was so flavorful that i ate the leftovers the next morning, cold, standing at my refrigerator :P i used egg noodles but would probably taste great with rice as well"

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