Beef Curry with Orzo
INGREDIENTS:
1/4 c + 2 teaspoons all-purpose
-flour
3/4 ts Salt
1 1/2 lb Beef fillet blotted dry and;
-cut into 1" chunks
2 tb Vegetable oil
4 lg Shallots; thinly sliced
2 ts Minced garlic
2 ts Minced ginger
2 ts Curry powder
1 lg Golden Delicious apple;
-cored and shredded
2 ts Sugar
1 ts Ground cumin
1 ts Turmeric
3 c Beef broth
1/4 c Currants
1/4 c Tomato paste
Water; as needed
1/4 c Torn cilantro leaves; for
-garnish
1/4 c + 2 teaspoons all-purpose
-flour
3/4 ts Salt
1 1/2 lb Beef fillet blotted dry and;
-cut into 1" chunks
2 tb Vegetable oil
4 lg Shallots; thinly sliced
2 ts Minced garlic
2 ts Minced ginger
2 ts Curry powder
1 lg Golden Delicious apple;
-cored and shredded
2 ts Sugar
1 ts Ground cumin
1 ts Turmeric
3 c Beef broth
1/4 c Currants
1/4 c Tomato paste
Water; as needed
1/4 c Torn cilantro leaves; for
-garnish
Place 1/4 cup flour, salt, pepper to taste and beef in a plastic food bag. Seal the bag and shake to coat the beef.
Heat 1 tablespoon oil in a 12-inch non-stick skillet over medium high heat. When hot, sear the beef on all sides, about 2 minutes. Remove from the skillet and set aside.
Heat the remaining 1 tablespoon oil in the skillet. Add shallots, garlic, ginger, curry powder and apple, and cook, stirring often, until the shallots are softened, about 4 minutes. Stir in the remaining 2 teaspoons flour, sugar, cumin and turmeric, and cook 1 minute.
Stir in broth, currants and tomato paste, and simmer, uncovered, until the mixture has the consistency of sour cream, about 10 minutes. Add water as needed if the sauce is too thick. Add beef and accumulated juices to the sauce. (Curry can be prepared to this point and refrigerated up to 2 days or frozen as long as 1 month. Bring to room temperature before reheating. Gently reheat until just heated through but not long enough to cook beef further if rare is preferred. Add water as needed.) Taste and adjust seasonings. Garnish with cilantro. Serve with assorted chutneys.
NOTES : Can substitute lamb, chicken, turkey or shrimp for the beef with excellent results. Hot, fragrant basmati rice is a perfect backdrop for the spicy curry. Reprinted in The Sacramento Bee October 1, 1997.
Heat 1 tablespoon oil in a 12-inch non-stick skillet over medium high heat. When hot, sear the beef on all sides, about 2 minutes. Remove from the skillet and set aside.
Heat the remaining 1 tablespoon oil in the skillet. Add shallots, garlic, ginger, curry powder and apple, and cook, stirring often, until the shallots are softened, about 4 minutes. Stir in the remaining 2 teaspoons flour, sugar, cumin and turmeric, and cook 1 minute.
Stir in broth, currants and tomato paste, and simmer, uncovered, until the mixture has the consistency of sour cream, about 10 minutes. Add water as needed if the sauce is too thick. Add beef and accumulated juices to the sauce. (Curry can be prepared to this point and refrigerated up to 2 days or frozen as long as 1 month. Bring to room temperature before reheating. Gently reheat until just heated through but not long enough to cook beef further if rare is preferred. Add water as needed.) Taste and adjust seasonings. Garnish with cilantro. Serve with assorted chutneys.
NOTES : Can substitute lamb, chicken, turkey or shrimp for the beef with excellent results. Hot, fragrant basmati rice is a perfect backdrop for the spicy curry. Reprinted in The Sacramento Bee October 1, 1997.