Curry beef (quick)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | ounces | Wide egg noodles OR |
| 1-1/3 cups long-grain white rice | ||
| 1 | tablespoon | Olive oil |
| 1 | medium | Onion; thinly sliced |
| 1 | tablespoon | Curry powder |
| 1 | teaspoon | Ground cumin |
| 2 | Cloves garlic; minced | |
| 1 | pounds | Lean ground beef |
| 1 | cup | 8 oz sour cream |
| ½ | cup | 2% milk |
| ½ | cup | Raisins; divided |
| 1 | teaspoon | Sugar |
| ¼ | cup | Chopped walnuts, almonds or pecans |
Directions
Cook noodles or rice according to package directions.
Meanwhile, heat oil in large skillet over medium-high heat until hot.
Add onion; cook and stir 3 to 4 minutes. Add curry powder, cumin and garlic; cook 2 to 3 minutes longer or until onion is tender. Add meat; cook 6 to 8 minutes or until meat is no longer pink, breaking meat apart with wooden spoon.
Stir in sour cream, milk, ¼ cup raisins and sugar. Reduce heat to medium, stirring constantly, until heated through. Spoon over drained noodles or rice. Sprinkle with remaining ¼ cup raisins and nuts.
Prep and cook time: 30 minutes
Serving suggestion: Serve with sliced cucumber sprinkled with sugar and vinegar or plain yogurt topped with brown sugar, chopped bananas and green onions.
NUTRITIONAL INFO: Calories 733, total fat 35g, protein 30g, carbohydrate 74g, cholesterol 98mg, sodium 117mg, dietary fiber 3g.
Dietary exchanges: 4 bread, 3 meat, 1 fruit, 5 fat SOURCE: _No Time to Cook_, Vol 1, October 15, 1996, No. 5 Meal-Master format by Mary Ann Young