Old-fashioned Beef Curry
Ingredients
- 800 gBeef chuck (cut into large cubes)
- 2 pcYellow onion (sliced)
- 2 pcGarlic (minced)
- 3 pcCarrot (in thick slices)
- 4 pcPotato (quartered)
- 2 tbspCurry powder
- 30 gWheat flour
- 400 mlCoconut milk
- 30 gUnsalted butter
- 2 tbspSunflower oil
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 250 mlBeef stock (prepared)
Method
Tender meat that pulls apart easily, bound by a creamy sauce smelling of toasted spices. Vegetables are cooked through, soaked in meat juices and the sweetness of coconut.
- 1
In a casserole with oil and butter, brown the cubes of chuck steak on all sides. The meat should be well browned and a crust should form to release the juices at the bottom of the container.
- 2
Add the sliced onions and garlic. Sauté them over medium heat until they become translucent and soak up the cooking fat.
- 3
Pour in the curry powder. Sprinkle the flour over the meat and stir vigorously. Cook for two minutes to toast the spices and cook the flour, which will give body to the sauce.
- 4
Deglaze with the coconut milk and beef broth to cover. Add the carrots and potatoes. Cover and simmer over very low heat. The sauce should reduce until it coats the spoon and the meat is perfectly tender.
Frequently asked questions
How do you get this dish right?
- Don't rush the cooking: beef needs time for the collagen to melt and make the sauce glossy.
- If the sauce reduces too quickly, add a splash of water to maintain the creaminess.
How long does this dish keep?
Keeps for 3 days in the fridge in an airtight container. The sauce gains body and flavor after resting overnight.
