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Categories:
onion tomato juice beef trim vegetable oil tomato sauce curry powder fresh ginger salt vegetable oil garlic rice water beef stock salt pineapple chutney peanuts
Viewed: 67 - Published at: 3 years agoIngredients
- 1/2 cup chopped onion
- 1 cup tomato juice
- 1 cup beef stock canned
- 2 pounds round steak trim and cut in 1 1/2 inch cubes
- 2 tablespoons vegetable oil
- 8 ounces tomato sauce
- 1/2 teaspoon curry powder
- 1 teaspoon fresh ginger minced
- 6 drops Tabasco
- 1/2 teaspoon salt or to taste
- 1 tablespoon vegetable oil
- 1 clove garlic halved
- 1 cup rice uncooked
- 1 cup water
- 1 cup beef stock
- salt to taste
- 8 ounces pineapple chunks
- 1 jar chutney
- 1 cup peanuts
Method
- Heat oil, add stew meat brown well. Remove from pan, add onion to drippings and stir fry until soft. Return meat, add curry powder, ginger and salt. Stir fry one minute, add the rest of the stew ingredients. Bring to a boil, reduce heat to simmer, cover and cook tender 1 1/2 to 2 hours.
- In heavy pan with a lid, heat 1 tablespoon vegetable oil, add the garlic clove. Cook turning until golden. Do not burn. Remove garlic, discard. Add rice to garlic oil, stir to coat and stirring frequently, cook until golden. Add hot water and stock, add salt. Bring to boil reduce heat to low. Cover and cook about 20 minutes until liquid is absorbed and rice tender. Keep warm until ready to serve. Serve garnishes in small bowls on the side.
