Thai Beef and Peanut Curry

This tasty curry is chock full of flavour but is a real doddle to prepare. The beef comes out tender and delicious, and the addition of some crunchy peanuts towards the end of cooking adds a saltiness and different texture to the dish. Serve over jasmine rice.

Ingredients List:
2 potatoes
1 onion
600g beef stewing steak
1 tin coconut milk
3 cloves of garlic
400g tin coconut milk
4 tbsp. smooth peanut butter
3 tbsp. curry powder
3 tbsp. Thai fish sauce
3 tbsp. brown sugar
300ml beef stock
75g peanuts
50g butter

Directions:
Coarsely chop the onion and chop the potatoes into large chunks. Place into slow cooker.

Mince the garlic cloves. Cut the steak into chunks.

Melt the butter in a large saucepan and cook the beef and garlic together until browned on all sides. Add the beef and garlic to the slow cooker, leaving the cooking juices behind.

Return the pan to a medium heat. Stir the peanut butter, curry powder and coconut milk into the pan and cook until melted together. Add to the slow cooker.

Turn the slow cooker onto low and stir in the fish sauce, brown sugar and beef stock.

Cook on low for four to six hours, adding the peanuts half an hour before the end of cooking.

Source: Beef Recipe.

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Published in: on September 20, 2011 at 9:37 am  Leave a Comment  
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Sally’s Supreme Cabbage Rolls

List of ingredients for cabbage rolls:

1 lb of ground beef.
1 medium onion, chopped.
1/2 head of cabbage, shredded.
1 envelope of onion soup mix.
Pinch of freshly-ground black pepper.
2 loaves of frozen bread dough, thawed.
Butter or margerine, optional.

Preparation method:

In a large skillet, brown the ground beef and chopped onion; drain off fat.

During the last five minutes of cooking, add the shredded cabbage, soup mix, and black pepper. Set aside.

Roll one load of bread dough into an 8-inch * 16-inch rectangle, then cut into eight 4-inch squares.

Spoon the mixture into the center of each square; bring up diagonal points, pinching edges closed.

Allow the cabbage rolls to rise on greased cookie sheet for 10 minutes or so.

Preheat your oven to 350F.

Bake for about 20 minutes or until brown.

Brush the tops of warm rolls with butter, if desired.

Repeat the process with the second loaf of bread and remaining mixture.

This can be frozen (after baking) and reheated in your microwave.

Source: Cabbage Recipes.

Published in: on March 10, 2009 at 2:49 pm  Leave a Comment  
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