Yoshie's Curried Beef and Rice Recipe
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Her name was Yoshie and she was my houseguest for ten days many years ago. She spoke 7 languages and was a chaperone from Tokyo with a teen 4-H exchange program. Yoshie loved to cook and wanted to prepare dinner every night for us. Did we protest? Not! Curried Beef and Rice was a thumbs-up favorite of teens and families wherever she went. Definitely a comfort food stew for fall and winter evenings. Doesn't seem authentically Japanese, but most likely represents the influence of Southeast Asian cuisine. I haven't tried substitutions but am sure it would be great using chicken or pork too.
Prep time: |
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Cook time: | Servings: 4 |
Ingredients
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Directions
- Heat oil in large skillet or saucepot over medium.
- Trim beef of excess fat and cut into 1 inch cubes. Saute beef in hot oil til lightly browned, about 3-4 minutes.
- Add onions, garlic, carrots, celery and potatoes to beef; stir-fry 5 more minutes adding a little more oil if needed to prevent sticking.
- Add 2 cups water, cover and bring to a boil. Reduce heat and simmer 30 minutes, stirring occasionally.
- Meanwhile melt butter over low heat in medium saucepan. Stir in flour and curry powder to form a paste. Gradually stir in 1 1/2 cups water and cook over medium stirring until gravy consistency and mixture begins to boil. Remove from heat.
- When vegetables are tender add curry gravy, applesauce and salt to them stirring well to combine. Heat thoroughly and serve with hot rice.
- Recipe makes 4 generous entree servings each with 1/2 cup of rice.