Recipes - Japanese

Japanese Beef Curry
Japanese Beef Curry


Japanese curry has a thick consistency, similar to a stew. The mild variety is not spicy, which makes it suitable for school-age children to enjoy too.
Cooking Time: 15mins - 30mins
Serves:3 to 4
Total time: 15mins - 30mins
Course: Main
Cook Method: Simmer
Cuisine: Japanese









Ingredients:

500g beef (cut into 3cm cubes)
1 tsp salt
1tsp ground pepper
2 tbsp vegetable oil
4 tbsp butter
1 onion (chopped)
1 clove garlic (minced)
1 large carrot (chopped)
1 tomato (chopped)
3 potatoes (peeled and chopped into 3cm cubes)
2½ cups beef stock or water
100g S&B Golden Curry Mild Sauce




Steps:
  1. Season the beef cubes in the salt and pepper, heat oil and brown meat, then remove from pan.
  2. In the same pan, heat the butter and fry the onion and garlic over low heat until transparent. Then return the meat to the pan along with the carrot, tomato and potatoes. Add the stock or water and simmer for 20-30 mins, or until the meat is tender.
  3. Break the curry sauce mix into the tender meat mix, stir until melted. Then simmer for 5 mins, stir and serve.

 


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Japanese Beef Curry

Japanese Beef Curry

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Japanese curry has a thick consistency, similar to a stew. The mild variety is not spicy, which makes it suitable for school-age children to enjoy too.

Cooking Time: 15mins - 30mins
Serves: 3 to 4
Total time: 15mins - 30mins
Course: Main
Cook Method: Simmer
Cuisine: Japanese
Ingredients

500g beef (cut into 3cm cubes)
1 tsp salt
1tsp ground pepper
2 tbsp vegetable oil
4 tbsp butter
1 onion (chopped)
1 clove garlic (minced)
1 large carrot (chopped)
1 tomato (chopped)
3 potatoes (peeled and chopped into 3cm cubes)
2½ cups beef stock or water
100g S&B Golden Curry Mild Sauce

Instructions
  1. Season the beef cubes in the salt and pepper, heat oil and brown meat, then remove from pan.
  2. In the same pan, heat the butter and fry the onion and garlic over low heat until transparent. Then return the meat to the pan along with the carrot, tomato and potatoes. Add the stock or water and simmer for 20-30 mins, or until the meat is tender.
  3. Break the curry sauce mix into the tender meat mix, stir until melted. Then simmer for 5 mins, stir and serve.

 

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