Japanese Beef Curry

Votes: 1

Photo of the dish: Justin Walker

Time: 35 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 493, total fat 19 G., saturated fats G., proteins 27 G., carbohydrates 54 G., fiber G., cholesterol mg, sodium mg, sugar G.

Japanese-style beef curry - a detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

340 g of beef flank
4 tbsp (60 g) unsalted butter
1 large turnip, peeled and finely diced
2 yellow potatoes (about 340 g), cut into small cubes
1 red onion, finely chopped
Coarse salt
3 tbsp. flour
2 tbsp. curry powder
2 cups lightly salted chicken broth
1 cup frozen pea and carrot mixture
1 teaspoon of sugar
Freshly ground pepper
Cooked white or brown rice for garnish (optional)

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: beef, rice, potato, turnip, red onion, curry, peas, carrot

Cooking the dish according to the recipe:

In a large saucepan, melt 1 tablespoon (15 g) of butter over medium-high heat. Add the turnips, potatoes, chopped red onion (except for 2 tablespoons), and a pinch of salt. Cook for about 3 minutes, stirring occasionally, until the vegetables are slightly softened. Transfer to a plate.
Melt 2 tablespoons (30 g) of butter in a saucepan. Add the flour and curry powder and cook, stirring, for 1 minute. Gradually pour in the broth, stirring until smooth.

Return the potato mixture to the pan, add the carrots, peas, and sugar. Bring to a boil, then reduce the heat to medium. Cover and simmer for 10 minutes. Remove the lid and continue cooking for another 5 minutes. Season with salt and pepper.

Season the beef with salt and pepper. Heat the remaining 1 tbsp (15 g) butter in a nonstick skillet over medium-high heat.

Add the steak and cook for 4 minutes on each side. Remove the pan from the heat and let the meat rest for 5 minutes, then slice across the grain.

Serve the sliced beef with curry and rice. Top with the reserved red onion.

Categories:

recipe / Calorie content of prepared meals / Main courses / Cereals, legumes / Meat / Vegetables and mushrooms / Potato dishes / Fried potatoes / / Food Network - recipes / Japanese cuisine

Similar recipes