East indian beef
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Bread cubes; half-inch |
| 2 | tablespoons | Butter (or marg.); melted |
| ¼ | pounds | Beef, dried; cut in pieces |
| Cold water | ||
| 3 | tablespoons | Butter (or marg.) |
| 3 | tablespoons | Flour, all-purpose |
| 1 | teaspoon | Curry powder |
| 2 | cups | Milk |
| 12 | ounces | Mushroom sauce;(2-6oz. cans) |
| 1 | cup | Cheese, Sharp; shredded |
| 7 | ounces | Spaghetti; cooked |
Directions
Toss bread cubes with 2 tablespoons melted butter. If dried beef is salty, soak in cold water about 30 minutes. Drain.
Melt 3 tablespoons butter in saucepan or skillet. Saute dried beef until lightly browned. Blend in flour and curry powder. Combine milk and mushroom sauce. Add all at once to dried beef mixture. Stir constantly until sauce thickens and boils, about 1 minute. Remove from heat. Blend in cheese, stirring until melted.
Arrange alternating layers of spaghetti and dried beef mixture in a greased 1-½ quart shallow baking dish, ending with beef mixture.
Top with bread cubes. Bake at 375 degrees for 20 minutes or until mixture is bubbly.
SOURCE: Southern Living Magazine, November 1972. Typos by Nancy Coleman. Submitted By NANCY COLEMAN On 12-01-94