Curried Beef Rice Recipes

CURRIED BEEF WITH RICE

This time-tested recipe is a natural outgrowth of raising our own beef and cooking for family of mostly men who love meat and gravy.

Provided by Taste of Home

Categories Dinner

Time 1h15m

Yield 2 servings.

Number Of Ingredients 12

Curried Beef with Rice image

Steps:

In a saucepan, combine 2/3 cup water and wild rice; bring to a boil. Reduce heat; cover and simmer for 40 minutes. Add the long grain rice, oil, 1/4 teaspoon salt and remaining water; return to a boil. Reduce heat; cover and simmer 15 minutes longer. Remove from heat; let stand for 5 minutes longer., Meanwhile, in a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the flour, curry powder, pepper and remaining salt until blended. Gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve over rice. Sprinkle with toppings if desired.

Nutrition Facts :

Ingredients

1-1/3 cups water, divided
2 tablespoons uncooked wild rice
1/3 cup uncooked long grain rice
1/4 teaspoon vegetable oil
1/2 teaspoon salt, divided
1/4 pound ground beef
2 tablespoons chopped onion
1 tablespoon all-purpose flour
3/4 teaspoon curry powder
1/8 teaspoon pepper
1 cup milk
Optional toppings: toasted slivered almonds, minced fresh parsley, sliced green onions, chopped sweet red pepper and/or golden raisins

BEEF CURRY WITH RICE

Instead of going out to a restaurant, I created this beef curry recipe using a chuck roast, spinach and spices for us to enjoy at home. -Nancy Heishman, Las Vegas, Nevada

Provided by Taste of Home

Categories Dinner

Time 5h

Yield 6 servings.

Number Of Ingredients 14

Beef Curry with Rice image

Steps:

In a large bowl, combine 1/2 teaspoon salt, cardamom and allspice. Add beef; turn to coat. In a large skillet, heat oil over medium heat; brown meat in batches. Transfer meat to a 3- or 4-qt. slow cooker. In the same skillet, cook onions until tender, 4-5 minutes. Add ginger, garlic, curry powder, cumin and remaining 1 teaspoon salt; cook 1 minute longer. Transfer to slow cooker., Cook, covered, on low until meat is tender, 4-5 hours. Stir in spinach; cook until heated through, about 30 minutes. Just before serving, stir in yogurt. Serve with rice and if desired, additional yogurt and red onion.

Nutrition Facts : Calories 343 calories, Fat 20g fat (8g saturated fat), Cholesterol 106mg cholesterol, Sodium 707mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 3g fiber), Protein 33g protein.

Ingredients

1-1/2 teaspoons salt, divided
1 teaspoon ground cardamom
1/2 teaspoon ground allspice
1 boneless beef chuck roast (2 pounds), cut into 1 inch cubes
1 tablespoon olive oil
2 medium onions, chopped
1 tablespoon minced fresh gingerroot
2 garlic cloves, minced
2 teaspoons curry powder
1 teaspoon ground cumin
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
3/4 cup plain Greek yogurt
Hot cooked rice
Optional: Additional plain Greek yogurt and chopped red onion

FRAGRANT BEEF CURRY WITH RICE

"An Indian friend of my mother's gave her this recipe for beef curry back in 1936," writes Bill Goodhue of Chino, California. "The recipe has been passed on to me, so I can still enjoy the sweet-spicy flavors of this stew more than 60 years later."

Categories Beef Garlic Onion Rice Tomato Stew Curry Fall Cinnamon Clove Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 16

Fragrant Beef Curry with Rice image

Steps:

Sprinkle beef with salt and pepper. Heat 2 tablespoons oil in heavy large pot over high heat. Working in batches, add beef to pot and brown on all sides, about 7 minutes per batch. Using slotted spoon, transfer to plate.
Heat remaining 1 tablespoon oil in same pot over medium-high heat. Add onions; sauté until tender and brown, about 7 minutes. Return beef to pot. Add cloves, garlic, cinnamon sticks, bay leaf and dried red pepper to pot; stir 1 minute. Stir in milk, tomatoes, chutney, lemon juice, ginger, curry powder and 1/2 teaspoon salt and bring to boil. Reduce heat, cover and simmer until beef is tender, stirring occasionally, about 2 hours.
Uncover; increase heat to medium. Boil stew until juices are slightly thickened, about 10 minutes. Serve over rice.

Ingredients

2 pounds well-trimmed boneless beef stew meat, cut into 1-inch pieces
3 tablespoons vegetable oil
2 large onions, sliced
6 whole cloves
2 large garlic cloves, chopped
2 cinnamon sticks
1 bay leaf
1/4 teaspoon dried crushed red pepper
1 1/2 cups whole milk
3 large tomatoes, quartered
3 tablespoons Major Grey chutney
3 tablespoons fresh lemon juice
2 tablespoons minced peeled fresh ginger
1 1/2 tablespoons curry powder
1/2 teaspoon salt
Hot cooked rice