Recipe by getoutofmygalley
I love curries, and the beef (instead of chicken/pork/lamb) is a nice change. Adjust the curry to your taste, I like mine pretty strong! You could use ground sirloin, too, and serve it over mashed potatoes...sounds weird but both of the end results are fabulous!
Top Review by susanmcnarn
So this was my 1st time making a curry, spent all afternoon making it and well it was far to spicy for me and my husband (who likes spicey food), only used 2 1/2 cups of water and was still really runny. Would try again as could tell it had good potential, would just reduce chilli powder to pinch chilli power and only 2 cups water.
- 453.59 g stewing beef, cubed
- 44.37 ml canola oil
- 78.07 ml onion, chopped
- 3 garlic cloves, minced
- 14.79-29.58 ml curry powder (to taste)
- 9.85 ml paprika
- 9.85 ml chili powder
- 1.23 ml salt
- 946.36-1419.54 ml water
- 29.58 ml cilantro (optional)
- 29.58 ml parsley (optional)
Directions See How It's Made
- Heat the oil over medium heat and saute the onion for about 3 minutes, or until translucent.
- Add the garlic, curry, paprika, chili powder and salt. Cook, stirring constantly, for about 3 minutes.
- Add the beef and stir.
- Add 1/2 cup water and bring to a medium simmer. Cover, and cook for about five minutes.
- Add enough water to cover the beef and cover once again.
- Cook for 1-2 hours (adding water as needed), or until meat is tender and the sauce is thick.
- Serve over rice and garnish with the parsley or the cilantro.