Beef Curry Recipe

Name: Beef Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: Margarine; 1 chunk of left over (cooked) Roast Beef, cut into cubes; 1/2 sm. red onion chopped; cut into half moons; 1 Red Pepper (chopped into 1 inch pieces); 1 Yellow Pepper (chopped into 1 inch pieces); 2 cups); 1 can (796 mL) diced tomatoes (drain the juice out and reserve it in a separate container); 1 can coconut milk (Thai Kitchen brand is best); whip cream; Curry Powder (use mild, not md.; hot I use a brand of Curry Powder from England, called Sherbrookes if you can find it regular curry powder will do); Salt; Fresh cracked Pepper; Hungarian Smoked Paprika (Hungarian if you can find it, but NOT Hot Hungarian Paprika, this will blow your head off - if not, then regular Spanish paprika will do)

Servings: persons

Margarine
1 chunk of left over (cooked) Roast Beef, cut into cubes
1/2 sm. red onion chopped
cut into half moons
1 Red Pepper (chopped into 1 inch pieces)
1 Yellow Pepper (chopped into 1 inch pieces)
2 cups)
1 can (796 mL) diced tomatoes (drain the juice out and reserve it in a separate container)
1 can coconut milk (Thai Kitchen brand is best)
whip cream
Curry Powder (use mild, not md.
hot I use a brand of Curry Powder from England, called Sherbrookes if you can find it regular curry powder will do)
Salt
Fresh cracked Pepper
Hungarian Smoked Paprika (Hungarian if you can find it, but NOT Hot Hungarian Paprika, this will blow your head off - if not, then regular Spanish paprika will do)

1
In a large frying pan or skillet, melt some margarine and add the Roast Beef and onions.
2
Sprinkle generously with Curry Powder, a little pepper and salt to taste and Smoked Paprika.
3
Fry them together until it looks like they might start to burn.
4
Then add the red pepper, yellow pepper, and mushroom and sprinkle a little more curry powder.
5
Fry them a little more until the peppers start to soften.
6
You may need to add a little more margarine if the pan gets too dry.
7
Add the tomatoes and coconut milk and simmer (so that it is bubbling a little bit) until some of the liquid evaporates and the peppers cook a little more.
8
Add a little bit of whip cream to make the mixture a little creamier (1/4 cup approx, or to your own taste).
9
If you need more liquid add a little of the tomato juice from the canned tomatoes.
10
Adjust the spices near the end to your own taste, will most likely need more salt, and curry powder.
11
(Dont be afraid to add more curry powder, if it is the mild flavoured one, it will be ok it will only add flavour).
12
If you need to thicken up the sauce (I find that it needs thickening, just a little) use a little bit of corn start mixed in some water (2 Tbsp.
13
Corn starch in a 1/4 cup water) add only a little at a time, you wont need much.
14
Serve with rice Enjoy!

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Margarine, 1 chunk of left over (cooked) Roast Beef, cut into cubes, 1/2 sm. red onion chopped, cut into half moons, and more.

Yes, Beef Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beef Curry

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