Thursday, October 2, 2008

Curry Beef on Rice

In the bag:
1 (15-oz.) can diced tomatoes, undrained
½ c. dried apples, broken into small pieces
¼ c. dried onion
2 Tbsp. dried celery
2 tsp. beef bouillon
1-1 ½ tsp. curry powder
½ tsp. dried minced garlic
½ tsp. sugar
¼ tsp. turmeric

From the kitchen:
1 (12-oz.) can beef chunks or 1 pound fresh beef, cooked and cubed
2 c. water
4 c. water

Pour beef into medium saucepan and break up. Add the rest of the bag ingredients, except the rice, and 2 c. water. Bring to a boil and simmer, uncovered, 20-25 minutes. While simmering, cook 2 c. rice with 4 c. water. Serve beef curry over hot rice. Serves 4-6.

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