Seriously Authentic Stewed Curry Made from Homemade Roux

Name: Seriously Authentic Stewed Curry Made from Homemade Roux
Yield: 8 servings
Cuisine: American
Ingredients: 3 Onion; 3 clove Garlic; 1 ◎ Apple; 1 ▲ Carrot; 10 ▲ Mushrooms; 500 grams Beef (butt (shoulder or roast) or shank); 350 ml Red wine; 900 ml ◎ Vegetable juice; 100 ml ◎ Milk; 400 grams ◎ Canned mango; 80 grams Butter; 4 tbsp White flour; 4 tbsp S & B curry powder (red can); 2 tsp Grated garlic; 4 ▲ Fond de veau (veal stock) tablets; 8 cubes ▲ Maggi bouillon; 4 ▲ Bay leaves; 2 tsp ▲ Salt; 1 tbsp ◇ S & B curry powder in the red can; 1 tbsp ◇ Garam masala; 1 tsp ◇ Black pepper; 1 from none ◇ Red chili powder (optional); 1 dash of each Salt and pepper, oil

cookpad.japan @cookpad_jp

In order to make delicious curry, I researched online for methods to make great curry as well as the recipes of famous restaurants. I completed this recipe after a lot of trial and error.

No water is needed.
It's important to let it rest overnight. It's so-so if you eat it right after it's done.
Except for the seasoning ingredients and spices, the ingredient amounts can be approximate.
If you use vegetable juice with a lot of tomato, it will be more acidic, and if you use one with more fruit juice, it will be on the sweet side.
The curry is also delicious when made with pork belly instead of beef. For 8 servings. Recipe by Tosan

In order to make delicious curry, I researched online for methods to make great curry as well as the recipes of famous restaurants. I completed this recipe after a lot of trial and error.

cookpad.japan @cookpad_jp

In order to make delicious curry, I researched online for methods to make great curry as well as the recipes of famous restaurants. I completed this recipe after a lot of trial and error.

Saved

Ingredients

8 servings

Ingredients:
3Onion
3 cloveGarlic
1◎ Apple
1▲ Carrot
10▲ Mushrooms
500 gramsBeef (butt (shoulder or roast) or shank)
350 mlRed wine
900 ml◎ Vegetable juice
100 ml◎ Milk
400 grams◎ Canned mango
Seasoning ingredients:
80 gramsButter
4 tbspWhite flour
4 tbspS & B curry powder (red can)
2 tspGrated garlic
4▲ Fond de veau (veal stock) tablets
8cubes ▲ Maggi bouillon
4▲ Bay leaves
2 tsp▲ Salt
1 tbsp◇ S & B curry powder in the red can
1 tbsp◇ Garam masala
1 tsp◇ Black pepper
1from none ◇ Red chili powder (optional)
1 dashof each Salt and pepper, oil

Saved

Steps

1

Slice the onion thinly, cover with plastic wrap and microwave for 30 minutes at 500 to 600 W.
2

While you wait, cut the other ingredients. Chop the garlic finely, roughly chop the carrot, and dice the apple.
3

(Continued) Cut the hard stems of the mushrooms. Cut into cubes and season with salt and pepper. Drain the syrup from the canned mangoes.
4

Put the ◎ mixture in a blender and purée. Add as much vegetable juice as you can. (The remaining juice will be added directly to the pot.)
5

Melt butter in a pot slowly over low heat.
6

Add onions, and sauté over medium-high heat. Stir while scraping the bottom, so the onions don't burn. If it is getting burnt on the bottom, lower the heat.
7

When the onions have turned to caramel colored, add grated ginger, chopped garlic, and sauté over low heat for about 5 minutes.
8

Add flour and mix. When it has blended, add 4 tablespoons of curry powder. When the curry is fragrant, turn off the heat. The roux is done.
9

Put oil in a frying pan, and brown the beef over hight heat.
10

When the surface of the beef has browned, add red wine and bring to a boil. Simmer over low heat for about 5 minutes.
11

Transfer the red wine from the frying pan to the pot little by little to dissolve the roux. The key is to add the wine slowly to avoid lumps from forming.
12

Add all the contents of the frying pan to the pot, including the beef, then add the contents of the blender and mix well.
13

Add the ▲ ingredients, and bring to a boil over high heat. Simmer for an hour at the lowest heat possible. Mix every 5 minutes.
14

Add the ◇ spices, simmer for 10 minutes or so and turn off the heat. If you don't add chili pepper, the curry will be mild; 1 tablespoon will make it a little spicy; 2 tablespoons will make it spicy, and it'll be very spicy with 3 tablespoon.
15

Let it rest overnight and it's done!