Curried Beef a la Tim Recipe - Allrecipes.com
Curried Beef a la Tim Recipe
  • READY IN 45 mins

Curried Beef a la Tim

Recipe by  

"This is my husband's recipe, and it's only one of two curry dishes I will eat. Even my four year olds love it! Curried beef combined with mixed fruit and veggies - all in one skillet!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings

Directions

  1. Heat the oil in a large skillet over medium heat. Place the meat in the hot oil and saute until well browned on all sides. Sprinkle the curry powder, salt, and ground black pepper over the meat and stir well.
  2. In a small bowl, mix together tomato paste and water, then stir mixture into skillet. Stir in onion, celery, and raisins, then reduce heat to low and simmer for thirty minutes, or until beef is tender.
  3. Stir apple into skillet and simmer for 5 more minutes, or until apple is tender and sauce has thickened.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 35 mins
  • READY IN 45 mins
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Reviews More Reviews

Most Helpful Positive Review
Nov 17, 2003

I changed some things in this recipe to spice it up. Sauted onion and garlic with the beef, used cayenne pepper instead of black, added 1/8 of tsp of stevia to bring out the curry more...and then added some chopped carrots for added nutrition...needed more water than called for but the result was awesome....and my hubby is a curry expert. Whole family loved it, even the kids.

 
Most Helpful Critical Review
Aug 30, 2006

I have to say that the order of adding ingredients should be followed in this one. (If you are going to change anything, maybe saute the aromatics in the spices for a bit before adding the liquid.) Frying spices in a little bit of fat before adding other ingredients is a common Indian cooking technique important to releasing the full flavor of the spices (and disgusting your neighbors with that pungent Indian restaurant smell - it only smells good if you get to eat the food later!) While this is not the most authentic Indian recipe (after all, it IS curried BEEF), it doesn't deserve to get bad reviews from folks who didn't follow the recipe.

 

40 Ratings

Nov 11, 2003

I just got done eating this for dinner.MMMM!!! I would make this again. Since I did not have tomatoe paste, I used a can of tomatoe sauce and omitted the water. I also used a bit more curry. I found that it took a little longer than 35 minutes to cook, to make sure that meat was browned, but very good...

 
Nov 11, 2003

OMG, this was awful. It was bland, the meat does not get tender, there is not enough liquid. It was terrible.

 
Nov 11, 2003

One of the problems with this recipe is the order of the ingredients. After browning the meat I stirred in the onions (also added a clove of minced garlic) and cooked with the meat for about 5 minutes. Then I added the tomato paste mixture. I also had to increased the water to about 3/4 cup. Also added more curry powder. Since I had to make so many changes, I won't be making this again.

 
Nov 12, 2003

I am a curry-lover, and this was far too bland for me - the curry taste was barely there. The apple helped out the flavour some, but other than that, there just wasn't much to the taste! Also, I found there was not enough liquid. It was definitely edible, but I will not make this again.

 
Jun 22, 2005

After reading the other reviews, I added the onion with the seasonings as the meat finished browning, changed the water to about 2/3 cup, and added 1/3 cup coconut milk (I had it in the fridge from the last curry I made) - along with a small carrot. I thought the finished product had a good combination of spicy-sweet that gave it appeal. While it probably won't become a weekly staple at our house, it'll make another appearance when I have beef onhand and that curry craving come again!

 
Jan 17, 2014

Stew beef needs to cook longer in order to be tender enough.

 

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Nutrition

  • Calories
  • 393 kcal
  • 20%
  • Carbohydrates
  • 24.4 g
  • 8%
  • Cholesterol
  • 73 mg
  • 24%
  • Fat
  • 22.5 g
  • 35%
  • Fiber
  • 2.9 g
  • 12%
  • Protein
  • 24.5 g
  • 49%
  • Sodium
  • 437 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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