Recipe by FireRaven
I experimented with curry powder this winter, while trying to add some new flavors into my culinary life. This recipe became a favorite way to enjoy beef. It's a mild, sweet curry with savory undertones. I've served it with both brown rice and couscous, and actually prefer the couscous. It takes some "simmer time" on the stove, but it's worth it!
- 2 lbs boneless beef sirloin, cubed
- 3 tablespoons flour
- 2 teaspoons salt
- 1⁄2 teaspoon pepper
- 2 tablespoons oil
- 1 bay leaf
- 1 1⁄2 teaspoons curry powder
- 3 whole cloves
- 1 teaspoon Splenda sugar substitute
- 1 large onion, thinly sliced
- 1 garlic clove, crushed with the back of a knife
- 12 ounces beef stock
- 3 large apples, roughly chopped
- 1 cup raisins
- 2 potatoes, chopped (peeled if desired)
- 2 cups couscous, cooked
Directions See How It's Made
- Combine flour, salt, and pepper in a Ziploc bag. Add meat and shake until evenly coated.
- Heat oil in a skillet and brown meat in batches until caramelized. Remove from skillet and drain excess oil as needed.
- Sauté onion with a splash of beef stock until softened. Add bay leaf, curry powder, cloves, Splenda, and remaining stock. Bring to a simmer. Add meat and any accumulated juices. Cook, covered, over medium-low heat for an hour.
- Add fruit and potatoes to the pan and cook, covered, for another 45 minutes. Discard bay leaf, cloves, and garlic. Serve over the cooked couscous. (It's also good over rice).