| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Japanese |
Dinner: sid, Foreign: ja |
1 |
Servings |
INGREDIENTS
| 1 |
md |
Yellow onion; sliced |
| 2 |
|
Whole potatoes; chunked (up to 3) |
| 2 |
|
Carrots; diced |
| 1 |
c |
Whole mushrooms |
| 3/4 |
lb |
Beef or other meat; cut in bite size pcs |
| 1 |
|
Box curry roux; (Japanese brand) |
| 1 |
|
Serving freshly cooked warm rice |
INSTRUCTIONS
Read the instruction on the box of commercial curry roux and find out what
ingredients you need first. You may increase or decrease the amount of
vegetables and meat by as much as 50% if you wish. However, the amount of
water you add should not be decreased. If the consistency of the curry stew
is too thick, adjust it by adding water at the end. The commercial curry
roux contains everything, so you do not need to add salt or pepper. Typical
ingredients are listed above.
Directions: Heat a deep pan and add one or two tablespoons of oil. Saute
the sliced onion over medium heat until it softens. Brown the meat
separately, then add it to the onion. Add water as specified, add a bay
leaf, and simmer for 2 hours. Then add the potatoes, carrots and mushrooms
and continue simmering. When the potates and carrots are tender add the
curry roux. Simmer gently for 15 minutes while stirring. Serve with rice.
~ - recipe courtesy of Hiroyuki Sato (71461.2100@compuserve.com)
Recipe by: Noriko's Kitchen
Posted to recipelu-digest by "Valerie Whittle" <catspaw@inetnow.net> on Feb
15, 1998
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