Creamy Curry Beef over Rice
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This recipe was something my mother-in-law would make for a quick easy, right out of the pantry weeknight supper. Although it's not the most appealing to look at, it is very tasty. It's also great as leftovers. Adjust curry and seasoning to suit your taste.
- Ready In:
- 30mins
- Serves:
- Units:
ingredients
- 1 lb ground beef
- 8 ounces sliced mushrooms
- 1 green pepper, chopped
- 1 carrot, sliced
- 16 ounces cream of mushroom soup (2 cans)
- 1⁄4 - 1⁄2 cup sherry wine
- 2 tablespoons curry powder
- salt and pepper
directions
- Brown ground beef over medium high heat, drain fat.
- Add vegetables and cook until starting to soften.
- Add sherry and evaporate most of the liquid.
- Add both cans of cream of mushroom soup and heat through to smooth consistency.
- Add curry power, (I add one tbsp at a time to not over do it with the curry, taste and continue if needed) allow 5-10 of simmering to allow flavours to work there way through, taste and adjust if needed.
- Salt and pepper to taste.
- Serve over cooked rice.
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This recipe was something my mother-in-law would make for a quick easy, right out of the pantry weeknight supper. Although it's not the most appealing to look at, it is very tasty. It's also great as leftovers. Adjust curry and seasoning to suit your taste.
