Beef Onion Curry Recipes

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BEEF CURRY



Beef curry image

Make our easy beef curry and serve with a hunk of naan bread to mop up the delicious juices. If you prefer it less spicy, simply add less chilli powder

Provided by Esther Clark

Categories     Dinner, Main course, Supper

Time 2h50m

Number Of Ingredients 17

2 tbsp oil
500g diced braising steak
1 tbsp butter
1 large onion , chopped
2 garlic cloves , crushed
1 thumb sized piece of ginger , finely grated
¼ tsp hot chilli powder
1 tsp turmeric
2 tsp ground coriander
3 cardamom pods , crushed
400g can chopped tomatoes
300ml beef stock
1 tsp sugar
2 tsp garam masala
2 tbsp double cream (optional)
½ small bunch coriander , roughly chopped
naan bread or rice, to serve

Steps:

  • Heat one tbsp of the oil in a casserole pot over a medium-high heat. Season the beef and fry in the pot for 5-8 mins, turning with a pair of tongs half way until evenly browned. Set aside on a plate.
  • Heat the remaining oil and butter in the pan and add the onions. Fry gently for 15 mins or until golden brown and caramelised. Add the garlic, ginger, chilli, turmeric, ground coriander and cardamom and fry for two mins. Tip in the tomatoes, stock and sugar and bring to the simmer.
  • Add the beef, put a lid on top of the curry and cook over a low heat for 1 ½ - 2 hrs or until the meat is tender and falling apart. Remove the lid for the last 20 minutes of cooking.
  • Stir through the garam masala and cream (if using) and season to taste. Scatter over the coriander and serve with naan breads or rice.

Nutrition Facts : Calories 337 calories, Fat 19 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 29 grams protein, Sodium 0.31 milligram of sodium

PAKISTANI GROUND BEEF CURRY



Pakistani Ground Beef Curry image

This Pakistani beef curry has been a family favorite for years. It's super easy and everyone loves it. Serve over steamed white rice.

Provided by danie

Categories     World Cuisine Recipes     Asian     Pakistani

Time 1h5m

Yield 4

Number Of Ingredients 11

6 tablespoons olive oil
1 small onion, diced
1 pound ground beef
2 medium tomatoes, chopped
1 tablespoon curry powder
1 teaspoon paprika
1 teaspoon salt
¾ teaspoon black pepper
½ teaspoon chile powder
¼ teaspoon cayenne pepper
1 (8.5 ounce) can peas, including liquid

Steps:

  • Heat olive oil in a saucepan over medium heat. Add onion; cook and stir until browned, 5 to 8 minutes. Add beef and tomatoes. Cook, uncovered, until tomatoes break down, about 15 minutes.
  • Add curry powder, paprika, salt, pepper, chile powder, and cayenne. Cover and simmer until flavors combine, about 30 minutes. Uncover and stir in peas with liquid. Cook until heated through, 3 to 5 minutes.

Nutrition Facts : Calories 438.1 calories, Carbohydrate 11.5 g, Cholesterol 68.8 mg, Fat 34.2 g, Fiber 3.8 g, Protein 22 g, SaturatedFat 8.1 g, Sodium 657.5 mg, Sugar 2.5 g

EASY CANTONESE BEEF CURRY



Easy Cantonese Beef Curry image

Introduced by Indian monks, curry dishes-such as Cantonese beef curry-are popular in southern and western China.

Provided by Rhonda Parkinson

Categories     Entree     Dinner     Lunch

Time 15m

Yield 4

Number Of Ingredients 10

1/2 pound flank steak
1 medium onion
1/2 cup chicken broth or stock
1 teaspoon dark soy sauce
1/2 teaspoon sugar
1/4 teaspoon salt
1 1/2 teaspoons cornstarch (mixed in 3 tablespoons water)
2 tablespoons curry powder (mixed with 2 tablespoons water to make a paste)
1 to 2 teaspoons Chinese rice wine or dry sherry
1 to 2 tablespoons peanut, canola or other vegetable oil for stir-frying

Steps:

  • Cut the beef across the grain into thin strips, approximately 1 1/2 inches long and 3/4 inch wide. Peel and chop the onion.
  • In a small bowl, combine the chicken broth, dark soy sauce, sugar, and salt. Set aside. In another small bowl, combine the cornstarch with water and set aside.
  • Preheat the wok on medium-high heat; the wok is ready when a couple of drops of water sizzle are added.
  • Pour 1 to 2 tablespoons oil to the wok, drizzling to coat the sides. When the oil is hot, turn the heat down to medium and add the onion. Add the curry powder, brown briefly, then add the water to make a paste.
  • Turn the heat back up to medium-high. Push the onion to the sides and add the beef in the middle. Sear for about 30 seconds, then stir-fry until the redness is gone, about 2 minutes. Splash the beef with the rice wine or dry sherry while stir-frying.
  • Add the sauce to the wok. Bring to a boil and cook for another 2 to 3 minutes.
  • Remove the wok from the heat. Give the cornstarch and water mixture a quick re-stir. Stir the cornstarch and water mixture into the sauce. Return the wok to the burner and continue stirring until the sauce thickens. Serve hot over rice.

Nutrition Facts : Calories 328 kcal, Carbohydrate 35 g, Cholesterol 46 mg, Fiber 2 g, Protein 17 g, SaturatedFat 3 g, Sodium 287 mg, Sugar 2 g, Fat 12 g, ServingSize 3 to 4 servings, UnsaturatedFat 0 g

INDIAN BEEF CURRY WITH POTATOES



Indian Beef Curry with Potatoes image

This Indian Beef Curry with Potatoes is a rich and delicious dish that will warm you from the inside out.

Provided by Holly Sander

Categories     Dinner

Time 1h18m

Number Of Ingredients 20

2 The Spice Hunter Mediterranean Bay Leaves
2 tablespoons The Spice Hunter India Gourmet Turmeric
1 tablespoon The Spice Hunter Garam Masala Blend
2 teaspoon The Spice Hunter Ground Cumin
1 teaspoon The Spice Hunter Ground Coriander
¼ teaspoon The Spice Hunter Cayenne Red Pepper
3 pounds beef chuck roast, trimmed of fat and cut into 2-inch cubes (Mine was 3.5 lbs and after fat was trimmed it was 2.14 lbs)
1 teaspoon salt (plus an extra 1/2 teaspoon)
1 teaspoon pepper
2 tablespoons olive oil
1 large onion, chopped
4 large garlic cloves, minced
½- inch piece of fresh ginger, grated
2 tablespoons fresh lemon juice
4 tablespoons tomato paste
1 teaspoon brown sugar
3 cups beef stock
3 large carrots, chopped
1½ pounds potatoes
¼ cup fresh cilantro, chopped

Steps:

  • Combine all Indian Curry Spices in a small mixing bowl and set aside.
  • Cut chuck roast into 2-inch square pieces. Season with salt and pepper, and brown them in a Dutch oven with 2 tablespoons of olive oil (sear on two sides for 3-4 minutes). Transfer the meat to a plate and set aside.
  • Add the onion, garlic and ginger to the pan and saute for about 4 minutes (add a bit more olive oil if needed). Stir in all of the Indian Curry spices, and allow to cook for one more minute.
  • Add 1/2 teaspoon salt, lemon juice, tomato paste, brown sugar, beef stock, carrots, and potatoes. Return the meat to the Dutch oven and bring to a simmer.
  • Put the lid on the pot cracked and simmer on low for 1 hour.
  • Garnish with cilantro and serve!

Nutrition Facts : Calories 435 calories, Carbohydrate 19 grams carbohydrates, Cholesterol 117 milligrams cholesterol, Fat 24 grams fat, Fiber 4 grams fiber, Protein 38 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 4 ounces beef plus veggies, Sodium 682 milligrams sodium, Sugar 4 grams sugar, UnsaturatedFat 0 grams unsaturated fat

BEEF CURRY



Beef Curry image

Make and share this Beef Curry recipe from Food.com.

Provided by evelynathens

Categories     Stew

Time 3h15m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 large onion, sliced thin
2 garlic cloves, minced
3 tablespoons olive oil
2 lbs stewing beef, cut into 3/4 inch cubes
1 (1 lb) can tomatoes, including juice, chopped coarse
1 tablespoon ground cumin
1 tablespoon turmeric
1 teaspoon ground coriander
1 teaspoon allspice
1/2 teaspoon fenugreek seeds
1/8 teaspoon ground cloves
1/8 teaspoon cinnamon
1/2 teaspoon salt
2 tablespoons apricot jam

Steps:

  • In a skillet, cook the onion and the garlic in the oil over moderate heat until they are softened.
  • Add the beef and cook over moderate-high heat, stirring, until well-browned.
  • Add the tomatoes and the spices and simmer the mixture, covered, stirring occasionally, for 1 hour.
  • Add 1 cup water, salt and the jam and simmer the curry, covered, for 1-2 hours more, or until beef is very tender.

GROUND BEEF LENTIL CURRY



Ground Beef Lentil Curry image

Simple, one-pot meal of ground beef lentil curry. Very tasty on a chilly evening.

Provided by Tisha Goldsmith

Categories     World Cuisine Recipes     Asian     Indian

Time 35m

Yield 8

Number Of Ingredients 8

1 ½ pounds ground beef
1 onion, chopped
1 tablespoon curry powder
¾ teaspoon ground cinnamon
4 cups reduced-sodium beef broth
1 cup uncooked white rice
1 cup red lentils
salt and ground black pepper to taste

Steps:

  • Heat a large pan or wok over medium-high heat. Add beef and onions; cook and stir until onion is browned and beef is no longer pink, 5 to 7 minutes. Add curry powder and cinnamon; mix well. Pour in beef broth and bring to a boil.
  • Add rice and lentils. Reduce heat, cover, and let simmer until all liquid is absorbed, about 20 minutes. Season with salt and pepper.

Nutrition Facts : Calories 342.6 calories, Carbohydrate 35.7 g, Cholesterol 53.3 mg, Fat 10.8 g, Fiber 8.3 g, Protein 23.9 g, SaturatedFat 4.1 g, Sodium 146.1 mg, Sugar 1.2 g

CURRIED BEEF & ONIONS



Curried Beef & Onions image

Make and share this Curried Beef & Onions recipe from Food.com.

Provided by Derf2440

Categories     Curries

Time 25m

Yield 4 serving(s)

Number Of Ingredients 14

1 lb flank steak, trimmed
2 teaspoons vegetable oil
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon grated peeled fresh ginger
3 cloves garlic, smashed
1 jalapeno pepper, seeded and minced
2 cups vertically sliced onions
1 tablespoon curry powder (or to your taste)
1 teaspoon ground coriander
1 (14 1/2 ounce) can diced tomatoes, undrained
1/2 cup plain low-fat yogurt
2 cups hot cooked basmati rice
fresh cilantro stem (optional)

Steps:

  • Cut steak diagonally across grain into thin slices.
  • Heat oil in a large nonstick frypan over medium high heat.
  • Add steak, saute 3 minutes.
  • Sprinkle with salt and pepper, add ginger, garlic and jalapeno, saute 1 minute.
  • Add onion, curry and coriander,saute 4 minutes, add tomatoes,and simmer 1 minute or until liquid almost evaporates.
  • Remove from heat, and cool slightly.
  • Stir in yogurt.
  • Serve over rice.
  • Garnish with cilantro, if desired.

BEEF & ONION CURRY



BEEF & ONION CURRY image

Categories     Beef     Dinner

Yield Serves 4

Number Of Ingredients 11

2 lb stewing beef, cut into cubes
6-16 dried hot red chilies
2 lemongrass sticks, bruised
1 1/2 lb onions
2/3 c veg oil
5 T black bean sauce
2 in cinnamon stock
20 curry leaves (optional)
3 T tamarind paste, or 2 T lime of lemon juice
1 T sugar
salt

Steps:

  • Crumble chilies and add 4 T hot water. Let soak 30 min. Blend chilies and water til smooth. Finely slice onions and fry half of them til crisp. Drain on paper towels. Add chili paste to pan and saute 30 second. Add remaining onions and saute 5 min til soft. Add black bean sauce and saute 30 sec. Add beef, cinnamon, curry leaves, tamarind paste, sugar lemongrass and 3 1/2 c water. Bring to boil, cover, and simmer 1 1/4 hours til meat is almost done. Increase heat and cook uncovered 10 min to reduce sauce. Add crisp onions and simmer 2 min. Remove cinnamon stick and lemongrass.

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