Japanese beef curry

The British introduced curry powder to Japan around 1900, where it was adapted to make this tasty curry and dishes like katsu. It is often made with store-bought curry roux, but here we make it from scratch, and it couldn’t be easier. It’s also a great way to cook with chuck steak which is a more budget cut of beef. The end result is a rich and creamy dish that works a treat in winter.

352 calories per serve

Allergens: Recipe may contain gluten, wheat, mustard, yeast and milk.

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17 Ingredients

  • 2 tbsp vegetable oil

  • 600g beef chuck steak, excess fat trimmed, cut into 3cm pieces

  • 1 brown onion, coarsely chopped

  • 2 garlic cloves, crushed

  • 1 tsp finely grated fresh ginger

  • 2 tbsp tomato paste

  • 500ml (2 cups) beef stock

  • 1 Granny Smith apple, coarsely grated

  • 300g red potatoes, cut into 2cm pieces

  • 2 carrots, coarsely chopped

  • 2 tsp soy sauce

  • Steamed white rice, to serve

  • Sliced green shallots, to serve (optional)
  • Curry roux

  • 40g butter

  • 1 1/2 tbsp plain flour

  • 2 tsp curry powder

  • 1 tsp garam masala

6 Method Steps

  • Step 1

    Heat 1 tbsp oil in a large flameproof casserole dish over medium-high heat. Add the beef

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    (600g beef chuck steak, excess fat trimmed, cut into 3cm pieces) and cook, in 2 batches, turning occasionally, for 3-4 minutes or until browned. Transfer to a plate.

  • Step 2

    Reduce heat to medium. Heat remaining oil pan. Add the onion (1 brown onion, coarsely chopped) and cook, stirring occasionally, for 4 minutes or until lightly browned. Add garlic (2 garlic cloves, crushed) and ginger (1 tsp finely grated fresh ginger), and cook, stirring, for 30 seconds or until aromatic. Add the tomato paste (2 tbsp tomato paste) and cook, stirring, for 30 seconds or until combined.

  • Step 3

    Gradually add the stock (500ml (2 cups) beef stock), stirring and scraping to dislodge any bits that have cooked onto the base, until combined. Add apple (1 Granny Smith apple, coarsely grated) and beef and stir until combined. Bring to a simmer. Reduce heat to low then cover and cook, stirring occasionally, for 1 hour. Add potato (300g red potatoes, cut into 2cm pieces) and carrot (2 carrots, coarsely chopped). Cook, covered, for a further 1 hour or until beef is very tender.

  • Step 4

    Meanwhile, to make the curry roux, melt the butter (40g butter) in a small frying pan over medium-low heat. Add the flour (1 1/2 tbsp plain flour) and cook, stirring, for 2 minutes. Add curry powder (2 tsp curry powder) and garam masala (1 tsp garam masala) and cook, stirring, for 1 minute or until aromatic.

  • Step 5

    Add roux to beef mixture, 1 teaspoonful at a time, stirring well after each addition until combined. Cook, stirring, over low heat for 5 minutes or until liquid has thickened. Stir in soy sauce (2 tsp soy sauce).

  • Step 6

    Serve curry with steamed rice (Steamed white rice, to serve), sprinkled with green shallots (Sliced green shallots, to serve (optional)), if using.
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