Return to Content

Beef Curry

by

Yield: 6 to 8 servings

A good hot-and-spicy dish that's even better reheated the next day. Use firm baking apples, such as Golden Delicious, so they don't turn to mush, and serve with rice and a tossed salad for a complete meal.

Ingredients:

  • 3 tablespoons olive oil
  • 4 medium-size onions, chopped
  • 4 garlic cloves, minced
  • 2 pounds extra-lean ground beef
  • 1 can (6 ounces) tomato paste
  • 1/2 to 1 cup red wine
  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons minced fresh gingerroot
  • 1 bay leaf
  • 4 tablespoons curry powder
  • 5 whole cloves, crushed
  • 1 teaspoon paprika
  • 1 teaspoon black pepper
  • 1 teaspoon ground turmeric (optional)
  • 3 large apples, peeled, cored, and chopped

Instructions:

In a large skillet, heat the olive oil. Add the onions and garlic and saute until limp, about 8 minutes. Then add the ground beef and saute until browned. Add the tomato paste, wine, Worcestershire sauce, and seasonings. Add the apples. Simmer, covered if desired, for 15 to 30 minutes. Add water, if needed. Adjust the seasonings to taste. Remove the bay leaf before serving.
Updated Thursday, May 23rd, 2002
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: A Real New England Christmas

  • Vintage Decorating Tips
  • Mission to Maine's Islands
  • Norman Rockwell's Stockbridge
  • Bonus! Holiday Cookbook
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111