 Curry Beef
Makes 4 servings
|
|
|
|
Ingredients
|
|
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
|
|
1
|
teaspoon sugar
|
|
12
|
ounces wide egg noodles or 1-1/3 cups long-grain white rice
|
|
1/4
|
cup chopped walnuts, almonds or pecans
|
|
|
|
|
|
|
|
|
|
Slow Cooker Directions
|
|
1. 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.
|
|
2. Stir in sour cream, milk, 1/4 cup raisins and sugar. Cover; cook 30 minutes or until thickened and heated through.
|
|
3. Cook noodles according to package directions; drain. Spoon beef curry over noodles. Sprinkle with remaining 1/4 cup raisins and walnuts.
|
| |
|
Serving Suggestion
Serve with sliced cucumber sprinkled with sugar and vinegar or plain yogurt topped with brown sugar, chopped bananas and green onions.
|
|
|
|
© Publications International, Ltd.
|
|
|
|
|
|
Printed
from fbnr.com
|
|
