Braised Beef and Potato, Curry Flavor

Recipe Braised Beef and Potato, Curry Flavor


Peel potatoes, cut into 2-4 pieces, cut off the edges, rinse in water and drain in a sieve. (Put the removed potatoes aside for later)

Mix well.

Cut beef into 4cm(1.5 inch) lengths.

Peel and cut onion in half top to bottom and slice into 1cm(0.4 inch) lengthwise and then cut in half crosswise.

Peel and cut carrots in half lengthwise, then slice crosswise into 8mm(0.3 inch) thickness.

Trim off the stems of sayaingen (snow peas), boil in salted hot water, and cut diagonally into 3-4 evenly.

Heat vegetable oil in a pot and cook beef.

If the beef sticks to the pan, put the pan on the loosely-squeezed wet cloth to reduce the temperature and avoid sticking.

After the beef brown, put and cook potatoes and half amount of onions, after oil spread thoroughly, add dashi jiru (basic stock soup) just enough to cover the ingredients. (Add also the removed potatoes.).

Bring to a boil, reduce the heat to medium, boil for about 10 minutes, skimming. After the potatoes are tender enough to be skewered smoothly by a bamboo skewer, add , curry powder, remaining onions and carrots and bring to boil for 15-20 minutes.

Mix several times, boil into the liquids are lessened. Add kinusaya , mix once and remove from the heat.

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