These "as curry beef"-like "as the Oxford beef" but hot version. Depending on how hot you like you can add extra pepper curry or chili powder.
2 lb Steak1 stioing 1/2 oz flour1 1/2 teaspoon onion large peeled Salt1 and half chopped2 oz butter3 teaspoon Curry powder1 spoon paprika1/2 l of the spoon beef stock2 dried red pepper chopped mango finely1 chutney1 tea spoon Sauce1 Worcester lb pineapple cubes2 Bay livistos "steak stioing" flour wesaltbot onion pan with butter And FRY until sovtster in curry powder, paprika, FRY for 2 minutes then add beef and stir well and cook until brown, about 5 minutes the remaining elements of the well, including pineapple syrup. Cover and cook to simmer for 1 1/2 hours-2 until tender beef.
With this "as" beef curry, Naan bread will go, "" mango sauce and all other side dishes of Curry. You can also add soltanas to this dish to sweeten up a bit more.
Sultana. Santana which really can enhance this dish if good quality. You can add saltanas after about half an hour. This will give only an additional bit of sweetness dish and goes well with mango sauce on the dish.
-Beef stock sure this dish purchase rich flavor quality ready-made meat stock available from all supermarkets. Or you can make.
-Beef steaks why not try a piece of beef (one per person) instead of chopping stioing piece. Make sure that you cover each with flour and Brown each steak before adding all the other elements. Cost of quality steaks certainly worth it from your local market or butcher, farm and this will be very rewarding and satisfying to have guests over.
Minced beef- to speed up this dish FRY minced meat pan until brown and then add other ingredients and reduce the amount of stock used, boil until the stock has fallen to combine all flavors and service.
Rice- Curry beef is best served by rice, basmati normal can be used, can infuse rice with cloves if these to your taste. Steaming rice makes light and prevent the conflict together.
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