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Curried Beef a la Tim

Curried Beef a la Tim

  • Prep

    10 m
  • Cook

    35 m
  • Ready In

    45 m
KitchenGeisha

KitchenGeisha

This is my husband's recipe, and it's only one of two curry dishes I will eat. Even my four year olds love it! Curried beef combined with mixed fruit and veggies - all in one skillet!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 393 kcal
  • 20%
  • Fat:
  • 22.5 g
  • 35%
  • Carbs:
  • 24.4g
  • 8%
  • Protein:
  • 24.5 g
  • 49%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 437 mg
  • 17%

Based on a 2,000 calorie diet

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Directions

  1. Heat the oil in a large skillet over medium heat. Place the meat in the hot oil and saute until well browned on all sides. Sprinkle the curry powder, salt, and ground black pepper over the meat and stir well.
  2. In a small bowl, mix together tomato paste and water, then stir mixture into skillet. Stir in onion, celery, and raisins, then reduce heat to low and simmer for thirty minutes, or until beef is tender.
  3. Stir apple into skillet and simmer for 5 more minutes, or until apple is tender and sauce has thickened.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Heather
21

Heather

11/17/2003

I changed some things in this recipe to spice it up. Sauted onion and garlic with the beef, used cayenne pepper instead of black, added 1/8 of tsp of stevia to bring out the curry more...and then added some chopped carrots for added nutrition...needed more water than called for but the result was awesome....and my hubby is a curry expert. Whole family loved it, even the kids.

VONFUNK
13

VONFUNK

11/11/2003

I just got done eating this for dinner.MMMM!!! I would make this again. Since I did not have tomatoe paste, I used a can of tomatoe sauce and omitted the water. I also used a bit more curry. I found that it took a little longer than 35 minutes to cook, to make sure that meat was browned, but very good...

jdoenges
12

jdoenges

8/30/2006

I have to say that the order of adding ingredients should be followed in this one. (If you are going to change anything, maybe saute the aromatics in the spices for a bit before adding the liquid.) Frying spices in a little bit of fat before adding other ingredients is a common Indian cooking technique important to releasing the full flavor of the spices (and disgusting your neighbors with that pungent Indian restaurant smell - it only smells good if you get to eat the food later!) While this is not the most authentic Indian recipe (after all, it IS curried BEEF), it doesn't deserve to get bad reviews from folks who didn't follow the recipe.

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