A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Curried Beef And Rice
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- #34119
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
1 pound sirloin steak, lean and boneless
1 tablespoon curry powder
1/2 teaspoon salt
1/8 teaspoon ground red pepper
1 teaspoon vegetable oil
1 cup onion, coarsely chopped
2 cloves garlic, minced
1 cup long-grain rice, uncooked
1 cup beef broth, no-salt-added
1/2 cup raisins
14 1/2 ounces stewed red ripe tomatoes, no-salt-added, undrained
2 tablespoons sliced almonds, toasted
directions
Trim fat from steak. Cut steak into 3/4-inch cubes.
Combine curry powder, salt and red pepper, stir well. Reserve 1 tsp. curry mixture, set aside.
Sprinkle remaining curry mixture evenly over steak. Heat oil in a large nonstick skillet over Medium-High heat. Add steak, cook 4 minutes or until steak loses its pink color. Remove steak from skillet, set aside.
Add onion and garlic to skillet, cook 2 minutes. Add reserved teaspoon curry mixture, rice and next 3 ingredients, bring to a boil. Cover, reduce heat, and simmer 25 minutes or until liquid is absorbed.
Return steak to skillet, stir well. Remove from heat, let stand, covered 5 minutes. Spoon onto individual serving plates, top with sliced almonds.
added by
MommyTexas
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
January 13, 2011
Minimal ingredients and easy to make, this recipe hit the spot for dinner. I especially liked the sweetness of the raisins and the crunch of the toasted almonds! Will definitely make this again...