Beef curry

Apologies to the houseblogs.net readers. My posts lately have been about anything except house DIY.

We had basically the first of many housewarmings-to-be last Saturday. Was a good party. 12 couples, we had snacks, and beer, and wine, and a good time was had by all.

A lot of things happened in the run-up week. My wardrobe moved from the living room to the bedroom, for one (more on that later, it’s related to the shower… will tell you later, once I’ve permanently fixed the problem).

So… basically… nothing house related happened subsequently. And there’s a lot that needs to happen. Ah well.

Today, Tanya felt like a nice hearty curry. Beef, of course, she doesn’t like mutton.

So I toddled off to the local Spar, got 700-ish grams of stewing beef. Bit of Worcestershire, bit of Tobasco, bit of time, cut it up, flour, slow fry, remove. Fry onions and carrots, “extra spicy” curry powder and turmeric, deglaze with my brother’s Pinot Noir (realise I need to register a domain for him so that I can link to it). Add stock, tomatoes, apple, bay leaf, meat back in, simmer for an hour.

Add dumplings (not a success, next time read the packet, you need *self raising* flour, idjit. Kick self).

Result: very lekker curry.

From somewhere on the web:

BASIC CURRIED STEW (‘Westernised’!)

750g boneless beef neck, cubed, or beef ‘curry pieces’
30 ml cooking oil
1 onion, chopped
15 ml curry powder
15 ml turmeric
1 chilli, seeded and coarsely chopped <- I omitted this
5 black peppercorns
2 bay leaves
1 apple, cut in wedges
1 tomato, skinned and cubed
3 carrots, sliced
200 ml meat stock
15 ml cake flour <- I omitted this. Or used 3x this to coat the meat before frying. Whatever.

Brown meat in heated cooking oil (remove). Add onion (and carrots) and sauté till transparent (obviously the onion not the carrots). Add curry, turmeric and chilli (or not chilli) and fry for 1 minute. Add peppercorns, bay leaves, tomato and heated meat stock (and apple, and meat back in). Lower heat, cover with lid and simmer for 1 ½ hours or till meat is tender. Thicken with cake flour and water paste if necessary. Serves 4. (serve on rice).

(Notes by me)

And there’s a trick to browning the meat. First, coat it with flour. Then, stick it in the pot, pieces not touching, in batches, and slowly brown. Turn with tongs. Brown some more. You want a coating of carcinogenic gunk sticking to the bottom of the Dutch oven. This kills you, maybe, but tastes good, guaranteed. Risk I’m prepared to take.

Kluitjies (dumplings)

Mix 175 grams *self raising* (kicks self) flour with 75 grams butter or marge, add water to make dough, add herbs and salt and pepper, make balls, float on stew/curry/whatever, cook for 1/2 an hour. Simple.

Note to self: your readers might have trouble following if you post after sampling the Pinot.

Tags: recipe