Chunky Beef and Potato Curry
Ingredients (5 servings)
| Block beef (round, shoulder loin, etc.) (large bite-size pieces) |
600g |
| Salt |
Pinch |
| Black pepper |
Pinch |
| Olive oil |
1/2 Tbsp |
| Red wine |
50ml |
| Water |
750ml |
| Onions (thinly sliced) |
200g |
| Tomatoes (1 cm dices) |
200g |
Potatoes (cut into large bite-size pieces)
|
300g |
| Olive oil |
2 Tbsp |
| S&B Golden Curry Sauce Mix 92g |
1 pack |
| Rice (cooked) |
200 g x 5 |
Directions
- Cut the beef into large bite-size pieces and season with salt and pepper.
Heat 1 Tbsp of oil in a pan and sauté the beef.
When the surface becomes nicely brown, add the red wine and bring to a boil. Add water and cook for 30 to 40 minutes until the beef is tender.
- Slice the onions and chop the tomatoes into 1 cm dices.
- Cut the potatoes into large bite-size pieces.
Heat 1 Tbsp of oil in a frying pan and sauté the potatoes until their surface is browned.
Add 【2】 and 【3】 to 【1】 and cook for 10 minutes until the potatoes are tender.
- Turn off the heat. Add the S&B Golden Curry Sauce Mix while breaking it into pieces, then stir until it is melted.
Turn on the heat again and simmer while stirring until the sauce becomes thick.
- Serve with rice.
