Prep 5 mins
Cook 30 mins
From "Food for Thought, Favorite Recipes of Morristown-Beard School. There are no eggs or milk in this recipe but there is butter. Serve over rice with a green salad on the side.
- 1 lb ground beef
- 2 onions, chopped, divided
- 6 tablespoons butter, divided
- salt, to taste
- pepper, to taste
- 1 tablespoon bisto or 1 tablespoon other powdered gravy mix
- 1 bay leaf
- 1 cup beef stock
- 3 teaspoons curry powder
- 1 (8 ounce) can tomato sauce
- 1 (7 ounce) can stewed tomatoes
- 1 tablespoon apricot jam
- 2 tablespoons vinegar
- 2 tablespoons chutney
- In a large saucepan, saute one one chopped onion in 3 tablespoons butter until translucent.
- Add the ground beef, salt and pepper and saute until meat is no longer pink.
- Add the gravy powder, bay leaf, and beef stock.
- Braise while working on next step.
- In another saucepan, brown remaining onion in remaining butter and then add curry, tomato sauce, stewed tomatoes, apricot jam, vinegar and chutney.
- Merge the ingredients from the 2 pans into one saucepan and continue to cook until the sauce has reduced to a stew consistency (about 15-20 minutes).
Good flavor. I used a mango ginger chutney and red wine vinegar. I added lots of minced garlic to the onions becuase my family loves garlic. I used diced tomatoes instead of stewed and some tumeric instead of pepper. With 88% lean beef, half the butter was plenty. Since I had extra time for the first part, I used more beef stock and added the tomato sauce to the meat and let it simmer longer before I started on the second saucepan (omitting the tomato sauce). And just for fun I added a dash of garam marsala. I wonder what it would be like with balsamic vinegar.