Japanese Beef Curry – A Detailed Recipe preparations. Nutritional value of one serving: (4 total) Calories 493, total fats 19 g., saturated fats g., proteins 27 g., carbohydrates 54 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with друзьями: 
Photo of the dish: ДжастинWalker Time: 35 min. Difficulty: easy Servings: 4 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 340 gr beef flank pulp
- 4 tbsp. l (60 gr.) Unsalted butter
- 1 large turnip, peeled and chopped into small cubes
- 2 yellow potatoes (approximately 340 gr.), Chopped into small pieces cubes
- 1 onion, chopped finely chopped
- Coarse salt
- 3 tbsp. l flour
- 2 tbsp. l curry powder
- 2 tbsp. lightly salted chicken stock
- 1 tbsp. frozen mixture of peas and carrots
- 1 tsp Sahara
- Freshly ground pepper
- Ready white or brown rice for garnish (optional)
Recipes with similar ingredients: beef, rice, potatoes, turnips turnip, red onion, curry, pea, carrot
Recipe preparation:
- In a large saucepan, melt over medium heat 1 tbsp. l (15 gr.) Butter. Add turnips, potatoes, chopped red onion (except 2 tbsp. l.) and a pinch of salt. Cook about 3 minutes, stirring occasionally, until the vegetables are slightly softened. Put on a plate.
- Melt 2 tbsp in a saucepan. l (30 gr.) Butter. Pour the flour and curry powder and cook, stirring, for 1 minute. Gradually pour in the broth, mix until smooth. Put the potato mixture back into the pan, add the carrots, peas and sugar. Bring to a boil, reduce heat to medium. Cover and simmer for 10 minutes. Remove the cover and continue. cook another 5 minutes. Salt and pepper.
- Salt and pepper beef meat. The remaining 1 tbsp. l (15gr.) heat the butter in a non-stick pan on moderately high heat. Put the steak, cook on each side 4 minutes. Remove the pan from the stove and let the meat settle in for 5 minutes, then cut across the fibers. Serve chopped beef with curry and rice. Sprinkle the dish on top left red onion.
