Warm Up this Winter with Curry [curry Beef]

Name: Warm Up this Winter with Curry [curry Beef]
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: Some beef; Some carrot; Some Chives; Some Curry powder; Some salt; Some Coconut milk; Some potato; Some onion; Some ginger; Some Korean soy sauce; Some Thai fish sauce

by Jun Meng dark blue

4.8 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

Winter is here. For the "gluttonous" people, winter is a gourmet experience one after another.

In the cold winter, warming up food has become an irresistible temptation, and curry food is one of the good warming up foods.

Beef curry is a delicious recipe, the main ingredients are beef ham, onion, etc. This dish is golden in color, rich in curry aroma, and the beef is crispy and delicious.

Curry originated in India. The word "curry" comes from Tamil, which means "a lot of spices are added together to cook". Indian folklore curry was created by the Buddha Shakyamuni. Because the spicy and scent of curry can help hide the fishy meat of mutton, this is to help Indians who do not eat pork and beef. In Tamil, "Kari" means "sauce". Early India was ruled by the Mongshuer Empire established by the Mongols, during which the eating habits brought from Persia (now Iran) have influenced the cooking style of the Indians to the present day. Black pepper is produced in the Indian peninsula and later introduced to Africa and Europe. "

Warm Up this Winter with Curry [curry Beef]

1. Ingredients: beef, potatoes, carrots, onions Ingredients: chives, ginger, seasoning: curry powder, Korean soy sauce, salt, Thai fish sauce, coconut milk

Warm Up this Winter with Curry [curry Beef] recipe

2. Cut potatoes and carrots into pieces with a hob, and cut large slices of onions;

3. Cut beef into mahjong-sized chunks for later use;

4. Make water in the pot, put the beef cubes in cold water in the pot and heat it to blanch;

5. Rinse the blanched beef cubes with cold water;

6. Put the curry powder in a small bowl, pour the hot oil into the curry powder, stir evenly into a paste and set aside;

7. Heat the oil in the pot. When the oil temperature is 80% hot, put the potato pieces, carrot pieces, and onions into the pot to fry and remove the golden yellow surface;

8. Heat in a micro-pressure cooker, stir-fry the chives and ginger into the pan, then stir-fry the beef cubes in the pan;

9. Cook in Korean soy sauce to taste;

10. Pour in Thai fish sauce;

11. Pour in hot water, the water should be less than the beef;

12. Cover the lid of the pressure cooker, turn to medium-low heat and simmer for 1 hour and 20 minutes after boiling;

13. Add fried potatoes, carrots and onions to the stewed beef;

14. Pour the curry paste, add salt, and continue to simmer on low heat;

15. Pour the coconut milk into the high heat to collect the juice before it is out of the pot, and wait until the hot juice is thick.

Tips:
1. The beef stewing time depends on the quality of the beef;
2. Add enough water for beef stew at one time, without adding water in the middle;
3. The curry powder must be sipped with hot oil, so that the taste of curry is more pure and thick;
4. Potatoes, carrots and onions do not use oil;
5. The coconut milk is added to make the soup taste better and thicker.