INGREDIENTS:
1 lb. beef chuck
4 round onions
2 slices ginger
1 tbsp. sherry
1 tbsp. water
1 tsp. sugar
1 1/2 c. stock
2 tbsp. oil
1/2 tsp. salt
2 to 3 tbsp. curry powder
1 tbsp. cornstarch
3 tbsp. water
DIRECTIONS:
Cut beef into 1 inch cubes Mince ginger, combine with sherry, water and sugar and hold for use later. Cut onions into 1/2 inch strips. Heat stock to below boiling point. Heat oil in a heavy pot, add salt, then beef, coating beef with hot oil. Add onions and curry powder and brown beef on all sides, stirring to blend curry powder with the meat and onions. This should take 2 to 3 minutes. Add ginger-sherry mixture and cook 2 more minutes. Add heated stock; cover tightly and simmer 45 minutes. Blend cornstarch and water and add to thicken. Serve hot.
VARIATION: Add 1 pound of cubed potatoes (raw) in step 4 (along with the onions).
Friday, December 14, 2007
Beth Behling’s Curry Chicken &Dumplings
INGREDIENTS:
1 lb. lentils
1 sm. onion
1 tbsp. garlic powder
Salt (to taste)
Pepper (to taste)
1 tsp. curry
Whole chicken
DUMPLINGS:
1 1/2 c. flour
1 tsp. salt
1 tsp. baking powder
1/2 to 3/4 c. water
DIRECTIONS:
Cook lentils and onion, garlic, salt and pepper. Add curry just before you add chicken. Bring all to boil, cooking about 1/2 hour or until chicken is done.
Mix your dumpling mix together in separate bowl. Drop into boiling water about 1 tablespoon size balls. Let cook another 10 minutes. There you have the best chicken and dumplings ever from the West Indies. Serves 8 to 10.
1 lb. lentils
1 sm. onion
1 tbsp. garlic powder
Salt (to taste)
Pepper (to taste)
1 tsp. curry
Whole chicken
DUMPLINGS:
1 1/2 c. flour
1 tsp. salt
1 tsp. baking powder
1/2 to 3/4 c. water
DIRECTIONS:
Cook lentils and onion, garlic, salt and pepper. Add curry just before you add chicken. Bring all to boil, cooking about 1/2 hour or until chicken is done.
Mix your dumpling mix together in separate bowl. Drop into boiling water about 1 tablespoon size balls. Let cook another 10 minutes. There you have the best chicken and dumplings ever from the West Indies. Serves 8 to 10.
Beef Curry
INGREDIENTS:
1 1/2 lbs. stewing beef
4 white onions
4 med.-sized potatoes
1 1/2 tbsp. oil
1 tsp. curry (or more to taste)
1 tsp. salt
1 1/2 c. water
DIRECTIONS:
Cut the beef, onions and potatoes into chunks. Saute the onions for a few minutes with oil, curry and salt. When the onions are lightly browned, add the beef. Mix well and cook for 3 minutes. Add water. Cover and simmer for about 1 1/2 hours or until the beef is tender, adding the potatoes for the last 40 minutes of cooking. Serves 4.
1 1/2 lbs. stewing beef
4 white onions
4 med.-sized potatoes
1 1/2 tbsp. oil
1 tsp. curry (or more to taste)
1 tsp. salt
1 1/2 c. water
DIRECTIONS:
Cut the beef, onions and potatoes into chunks. Saute the onions for a few minutes with oil, curry and salt. When the onions are lightly browned, add the beef. Mix well and cook for 3 minutes. Add water. Cover and simmer for about 1 1/2 hours or until the beef is tender, adding the potatoes for the last 40 minutes of cooking. Serves 4.
Beef Curry With Onions
INGREDIENTS:
2 tbsp. curry powder
1/2 clove garlic, peeled & chopped
2 tbsp. olive oil
1 tsp. salt
1/2 tsp. pepper
1 thin slice gingeroot or preserved ginger
2 lbs. beef cubes
4 sm. onions, peeled & cut in thin strips
3 tbsp. soy sauce
1 c. beef bouillon
2 tbsp. cornstarch
1/4 c. cold water
6 c. hot cooked rice
DIRECTIONS:
Stir curry powder in center of a large heavy frying pan over heat. When very hot, add garlic; mash it and stir oil in a little at a time. Add salt, pepper and ginger. Mix well. Add meat, stirring well. Add onions, stir and cook until onions are tender. Add soy sauce and bouillon or hot water. Cover pan, bring to boiling, cook 5 minutes or until meat is tender. Mix cornstarch and water together; stir into meat mixture. Cook and stir until sauce thickens. Serve hot on a mound of hot rice. Serves 6.
2 tbsp. curry powder
1/2 clove garlic, peeled & chopped
2 tbsp. olive oil
1 tsp. salt
1/2 tsp. pepper
1 thin slice gingeroot or preserved ginger
2 lbs. beef cubes
4 sm. onions, peeled & cut in thin strips
3 tbsp. soy sauce
1 c. beef bouillon
2 tbsp. cornstarch
1/4 c. cold water
6 c. hot cooked rice
DIRECTIONS:
Stir curry powder in center of a large heavy frying pan over heat. When very hot, add garlic; mash it and stir oil in a little at a time. Add salt, pepper and ginger. Mix well. Add meat, stirring well. Add onions, stir and cook until onions are tender. Add soy sauce and bouillon or hot water. Cover pan, bring to boiling, cook 5 minutes or until meat is tender. Mix cornstarch and water together; stir into meat mixture. Cook and stir until sauce thickens. Serve hot on a mound of hot rice. Serves 6.
Beef Curry
INGREDIENTS:
2 tbsp. butter
2 med. onions
1 1/2 lbs. ground chuck or top sirloin
1/2 tsp. crushed red pepper to taste
1 c. canned, peeled Italian tomatoes
1 1/2 tsp. salt
Ground pepper to taste
2 1/2 tsp. curry powder
1 tbsp. ground coriander
1 (10 oz.) pkg. frozen peas (optional)
DIRECTIONS:
Melt butter and add onions; cook until onions wilt. Add meat, salt, pepper, curry powder, coriander and red pepper flakes. Break up meat and cook 10 minutes. Add tomatoes. Cover and simmer for 20 minutes. If with peas, add, cover and simmer another 7 minutes. Serve with rice. Yields: 4 to 6 servings.
2 tbsp. butter
2 med. onions
1 1/2 lbs. ground chuck or top sirloin
1/2 tsp. crushed red pepper to taste
1 c. canned, peeled Italian tomatoes
1 1/2 tsp. salt
Ground pepper to taste
2 1/2 tsp. curry powder
1 tbsp. ground coriander
1 (10 oz.) pkg. frozen peas (optional)
DIRECTIONS:
Melt butter and add onions; cook until onions wilt. Add meat, salt, pepper, curry powder, coriander and red pepper flakes. Break up meat and cook 10 minutes. Add tomatoes. Cover and simmer for 20 minutes. If with peas, add, cover and simmer another 7 minutes. Serve with rice. Yields: 4 to 6 servings.
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