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Bengal Beef

  Vegetable oil 1 Tablespoon
  Beef round/Beef chuck 1 1⁄2 Pound, cut in 1-in.-cubes
  Onions 4 Medium, sliced
  Garlic 1 Clove (5 gm), minced
  Curry powder 1 Tablespoon
  Flour 1 Tablespoon
  Salt 1 1⁄2 Teaspoon
  Beef bouillon cube 1 , crumbled
  Water 1 1⁄2 Cup (24 tbs)
  Vinegar 1⁄4 Cup (4 tbs)
  Seedless raisins 1⁄2 Cup (8 tbs)
  Brand rice 1 Cup (16 tbs)
  Water 2 1⁄2 Cup (40 tbs)
  Salt 1 Teaspoon
  Butter/Margarine 1 Tablespoon
  Plain yogurt 8 Ounce (1 Carton)

In a large skillet, heat oil.
Add beef.
Brown well on all sides.
Remove from skillet.
Add onions and garlic.
Cook until tender, but not brown.
Add curry powder, Stir and cook 2 to 3 minutes, being careful curry powder does not burn.
Stir in flour and 1-1/2 teaspoons salt.
Add bouillon cube, water, vinegar and raisins.
Stir and cover.
Cook over low heat until meat is tender, 2 to 2-1/2 hours, stirring several times.
Cook rice with water, 1 teaspoon salt and butter or margarine according to package directions.

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Bengal Beef Recipe