Beef Curry With Orzo
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meats | 4 | Servings | |
INGREDIENTS
| Stephen Ceideburg | ||
| 1 | lb | Chuck roast, cut into |
| 1/2-inch pieces | ||
| 2 | T | Olive oil, divided |
| 1 | Onion, chopped | |
| 4 | Cloves garlic, minced | |
| 1 | T | Curry powder |
| 1/2 | t | Ground cumin |
| 1/2 | t | Ground cinnamon |
| 1 | c | Canned crushed tomatoes |
| 2 | c | Canned or homemade beef |
| broth | ||
| 2 | Sweet potatoes, peeled | |
| diced | ||
| 2 | Carrots, cut in thin rounds | |
| 4 | T | Raisins |
| Salt and pepper, to taste | ||
| 1 | c | Orzo pasta, cooked according |
| to package directions |
INSTRUCTIONS
In a large stockpot, brown meat in 1 tablespoon oil. Remove from pan. Saute onion and garlic in remaining 1 tablespoon oil 3 minutes over medium heat. Stir in curry, cumin and cinnamon. Add tomatoes, beef broth, sweet potatoes, carrots, raisins, salt and pepper. Simmer 1 hour. Serve over orzo. Makes 4 servings. From the Oregonian's FOODday, 2/9/93. Posted by Stephen Ceideburg From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 802
Calories From Fat: 431
Total Fat: 47.9g
Cholesterol: 116.8mg
Sodium: 834.2mg
Potassium: 908.6mg
Carbohydrates: 51.4g
Fiber: 4.5g
Sugar: 11g
Protein: 40.5g