Curry Beef the Editors of Publications International, Ltd.
Makes 4 servings
|1||pound 90% lean ground beef|
|1||medium onion, thinly sliced|
|1/2||cup beef broth|
|1||tablespoon curry powder|
|1||teaspoon ground cumin|
|2||cloves garlic, minced|
|1||cup (8 ounces) sour cream|
|1/4||cup reduced-fat (2%) milk|
|1/2||cup raisins, divided|
|12||ounces wide egg noodles or 1-1/3 cups long-grain white rice|
|1/4||cup chopped walnuts, almonds or pecans|
- Heat large skillet over high heat. Add beef, cook until browned; pour off fat. Add onion, beef broth, curry powder, cumin, garlic and cooked beef to slow cooker. Cover; cook on LOW 4 hours.
- Stir in sour cream, milk, 1/4 cup raisins and sugar. Cover; cook 30 minutes or until thickened and heated through.
- Cook noodles according to package directions; drain. Spoon beef curry over noodles. Sprinkle with remaining 1/4 cup raisins and walnuts.
Serve with sliced cucumber sprinkled with sugar and vinegar or plain yogurt topped with brown sugar, chopped bananas and green onions.
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