You are here

Corned Beef With Curried Egg Sauce's picture
  Canned corned beef 12 Ounce (1 Can)
  Prepared mustard 1 Tablespoon
  Instant minced onion 1 Teaspoon
  Butter/Margarine 3 Tablespoon
  Chopped green pepper 1⁄4 Cup (4 tbs)
  Onion 1 Small, chopped
  All purpose flour 3 Tablespoon
  Curry powder 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Milk 1 1⁄2 Cup (24 tbs)
  Hard-cooked eggs 2 , coarsely chopped
  Hot cooked rice 1 Cup (16 tbs)
  Chopped chives 2 Tablespoon

1. Break up corned beef with a fork in a medium-size bowl. Add mustard and instant onion; stir until well mixed and spoon into four 1/2-cup, greased, ovenproof, individual cups or muffin-pan cups, packing tightly.
2. Bake in moderate oven (350°) for 30 minutes.
3. Melt butter or margarine in a medium-size saucepan; saute the green pepper and onion until soft, about 5 minutes. Stir in flour, curry powder, salt and pepper. Cook, stirring constantly, just until bubbly. Stir in milk; continue cooking and stirring until sauce thickens and bubbles 3 minutes. Remove from heat; add chopped egg.
4. Spoon hot rice onto heated serving platter; place corned beef molds on top of rice. Spoon part of the egg sauce over rice and corned beef; serve with remaining sauce. Sprinkle with the chopped chives.

Recipe Summary

Difficulty Level: 
Main Dish

Rate It

Your rating: None
Average: 4.1 (15 votes)