Authentic Beef Curry Using Store-Bought Roux

Name: Authentic Beef Curry Using Store-Bought Roux
Yield: Serves 2 servings
Cuisine: American
Ingredients: 10 1/2 oz beef cubes (or pork or chicken); 1 large onion; 1 small carrot; 1 potato; 10 mushrooms; 1 little grated garlic; 1 little grated ginger; 1 bay leaf; 1 small box curry roux; 1 little apple jam; 1 little salt and pepper; 1 tablespoon flour; 1 teaspoon consomme granules; 1 tablespoon tomato paste (or ketchup); 1 little Worcestershire sauce; 1 little sweetened condensed milk (or 2 tablespoons milk if using milk)

せいら758 @cook_40022354

Make authentic-tasting curry using store-bought roux. This recipe is a staple in our home. By microwaving the potatoes and carrots before adding them, they won't fall apart. My husband prefers all the onions sliced thinly, but you can also add some cut into wedges and lightly sautéed along with the potatoes and carrots.

せいら758 @cook_40022354

Saved

Ingredients

Serves 2 servings

10 1/2 ozbeef cubes (or pork or chicken)
1large onion
1small carrot
1potato
10mushrooms
1little grated garlic
1little grated ginger
1bay leaf
1small box curry roux
1little apple jam
1little salt and pepper
1 tablespoonflour
1 teaspoonconsomme granules
1 tablespoontomato paste (or ketchup)
1little Worcestershire sauce
1little sweetened condensed milk (or 2 tablespoons milk if using milk)

Saved

Steps

1

Thinly slice the onion, and cut the carrot and potato into chunks. Cut the mushrooms in half.
2

Sauté the carrot and potato with a little oil until the potato becomes translucent. Transfer to a plate, cover with plastic wrap, and microwave for about 5 minutes.
3

In a heavy pot, heat oil and add the onion, a little grated garlic, a little grated ginger, and a little apple jam. Sauté on low heat until golden brown.
4

Season the beef cubes with salt and pepper, coat with flour, and brown in a frying pan. Once browned, sprinkle with curry powder, and when fragrant, add 1/4 cup (50 ml) red wine. Let the alcohol evaporate, then add to the pot with the onions.
5

Add the measured amount of water to the pot and bring to a boil. Skim off any foam, reduce to low heat, and add 1 teaspoon consomme granules, 1 tablespoon tomato paste (or ketchup if unavailable), and 1 bay leaf (make 1-2 cuts in it). Simmer gently, adding more water as needed, for at least 30 minutes.
6

Add the microwaved potatoes and carrots, and mushrooms, and simmer for about 3 minutes. Turn off the heat and add the curry roux, breaking it up and stirring well.
7

For a secret touch, add a little Worcestershire sauce and sweetened condensed milk to adjust the flavor. Heat again and simmer lightly until thickened, then turn off the heat.
8

(If you have time) Place the pot in a bowl of ice water to cool, then refrigerate.
9

Reheat the curry and serve over rice on a plate. Sprinkle with parsley and enjoy!
10

Alternative Recipe: Use cubed pork and prepare the same way.
11

Cut chicken into bite-sized pieces and prepare the same way.
12

Thanks to everyone, this recipe has been featured in 10 user reports. Thank you.
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This recipe was published in 'I Want to Eat Now! Cookpad's Curry Recipes' by Takarajimasha TJMOOK.