Tomato Beef Curry Recipes

Steps:

• Heat one tbsp of the oil in a casserole pot over a medium-high heat. Season the beef and fry in the pot for 5-8 mins, turning with a pair of tongs half way until evenly browned. Set aside on a plate.
• Heat the remaining oil and butter in the pan and add the onions. Fry gently for 15 mins or until golden brown and caramelised. Add the garlic, ginger, chilli, turmeric, ground coriander and cardamom and fry for two mins. Tip in the tomatoes, stock and sugar and bring to the simmer.
• Add the beef, put a lid on top of the curry and cook over a low heat for 1 ½ - 2 hrs or until the meat is tender and falling apart. Remove the lid for the last 20 minutes of cooking.
• Stir through the garam masala and cream (if using) and season to taste. Scatter over the coriander and serve with naan breads or rice.

Steps:

• In a mixing bowl mix flank steak, oil, salt, pepper, garlic, ginger and cornstarch and set aside.
• Place tomatoes, onion and pepper into a container and set aside until needed.
• In a mixing bowl mix curry powder, cornstarch, sugar, catsup and water mix to form a roux and set aside.
• Place the noodles into a bowl and fill with warm water for a minute and drain.
• Heat up a large skillet and lightly coat with oil add half of the noodles and pan fry to a golden brown; place into a serving platter and repeat this step with the other half of the noodles. Reheat the skillet and coat with oil and in the beef mixture and sauté for minutes add in the tomatoes mixture and sauté for 2 minutes. Pour in the roux and mix well and when the mixture become thick and in the noodles and combine together.

Steps:

• Mix marinade ingredients and marinate the beef slices for about 15 minutes.
• Heat 2 tablespoons oil in wok.
• Stir-fry onion 1 to 2 minutes in hot oil.
• Add celery and bell pepper; stir-fry briefly.
• Remove vegetable mixture from wok and reserve.
• Heat about another 2 tablespoons oil in wok.
• Add curry, beef and salt.
• Cook until beef is about 3/4 done.
• Add tomatoes, ketchup and the reserved vegetables.
• Stir to heat thoroughly.
• Add soy sauce to taste.

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.

Steps:

• 1. Mix marinade ingredients and marinate the beef slices for about 15 minutes.
• 2. Heat 2 tablespoons oil in wok.
• 3. Stir-fry onion 1 to 2 minutes in hot oil.
• 4. Add celery and bell pepper; stir-fry briefly.
• 5. Remove vegetable mixture from wok and reserve.
• 6. Heat about another 2 tablespoons oil in wok.
• 7. Add curry, beef and salt.
• 8. Cook until beef is about 3/4 done.
• 9. Add tomatoes, ketchup and the reserved vegetables.
• 10. Stir to heat thoroughly.