Hearty Beef Curry Rice
Hearty Beef Curry Rice
How to Make Delicious Beef Tenderloin Curry for My Curry-Loving Husband
The perfect collaboration of beef and curry! Today, we’re splurging with a curry packed with plenty of beef. It’s a dish that will have everyone asking for seconds!
Ingredients- Curry Powder (for 4 servings)
- Beef tenderloin or bulgogi cut (generous amount)
- Potato (medium) 1
- Onion (medium) 1
- Carrot (medium) 1/2
- Zucchini (medium) 1/2
- Mushrooms (any kind) 3
- Water 700ml
- Cooking oil or butter (a little)
Cooking Instructions
Step 1
Heat a generous amount of cooking oil or butter in a pan over medium heat. Add the beef and cook until the surfaces are golden brown, searing in the juices. Searing the beef first makes it more tender and flavorful.
Step 2
Once the beef is partially cooked, add the potatoes, carrots, onions, zucchini, and mushrooms, all cut into bite-sized pieces. Stir and sauté over high heat for about 3-4 minutes, allowing the vegetables to get coated in the oil and beef drippings. They should start to look slightly translucent and release their sweetness.
Step 3
Pour in 700ml of water to the sautéed vegetables and beef, and bring to a boil over high heat. Once boiling, reduce the heat to medium-low and simmer gently for about 10-15 minutes, or until the vegetables are tender. Skim off any foam that rises to the surface for a clearer broth.
Step 4
When the vegetables are tender, reduce the heat to low. Add the curry powder and stir continuously until it’s fully dissolved and smooth, ensuring no lumps remain. Continue to simmer for about 5 minutes, stirring, until the curry thickens to your desired consistency. Be careful not to let it burn, as it can stick to the bottom if cooked for too long.
