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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

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Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1966 Calories from Fat 915

% Daily Value*

Total Fat 105 g161.1%

Saturated Fat 51.8 g259.2%

Trans Fat 0 g

Cholesterol 917.8 mg305.9%

Sodium 4413.7 mg183.9%

Total Carbohydrates 138 g46.1%

Dietary Fiber 7.4 g29.6%

Sugars 32.2 g

Protein 130 g260%

Vitamin A 72.6% Vitamin C 90.8%

Calcium 55.6% Iron 83.9%

*Based on a 2000 Calorie diet

Corned Beef With Curried Egg Sauce Recipe