Tomato Curry Beef [this Tastes Nutty, Not Like Curry!]
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 2 tablespoons safflower oil
- 1 lb round steak, sliced very thin
- 3 large ripe tomatoes, quartered
- 1 large green pepper, cored and cut in slices
- 2 onions, peeled and cut into wedges
- 1⁄2 cup chicken stock
- 1 teaspoon curry
- 1 tablespoon sugar
- 2 tablespoons cornstarch
- 2 tablespoons water
directions
- Slice round steak very thin and lightly salt.
- Let sit for 5-10 minutes.
- Heat oil and flash-fry beef in a 4 quart pot.
- Add tomatos, pepper, onion and quickly fry to 2-5 minutes.
- Add chicken stock, curry and sugar and cook 5-10 more minutes.
- Add cornstarch whisked into cold water to dissolve to thicken the soup-y gravy/chicken stock.
- Serve over rice or noodles or bread.
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RECIPE SUBMITTED BY
56, an Army brat who has lived in 20 different locations [born in germany, went to kindergarten in japan] including new york city, palo alto CA, maine, georgia, chicago, after growing up in small-town kansas...
have some fabulous recipes from well-traveled army people...
recently started adding just a splash of bourbon or brandy to real maple syrup - and it really gives french toast or pancakes a special, more sophisticated flavor...
a friend jokes that bourbon is my new "secret ingredient" that i'll be adding to everything - it's not true but i'm telling you - you should try it! it's really very good [for adults, anyway]
sugarpea's apple pancake recipe is a deadringer for Walker Brothers Pancake House in north shore Chicago - i've searchd for this for 34 years - and it's easy as well as To Die For!!!
the Dutch Baby pancake is a huge seller there too - with the same gooey comfort-food but elegant batter...
also if you search for lettuce wrap - the 2 recipes for PF Chang's come up... this is also SO GOOD, truly a memorable entree...
for cookbooks: With a Jug of Wine, More Recipes With a Jug of Wine were written by the San Francisco Chronicle food writer decades ago - and most everything in them is superb - and i learned a lot as a new cook, young wife, from reading through them in the late 1970s... i got a [very French] sense of food as a way of life