Beef Curry with Orzo
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4 Servings
Stephen Ceideburg
1.00 lb Chuck roast, cut into
-1/2-inch pieces
2.00 tb Olive oil, divided
1.00 lg Onion, chopped
4.00 Cloves garlic, minced
1.00 tb Curry powder
0.50 ts Ground cumin
0.50 ts Ground cinnamon
1.00 c Canned crushed tomatoes
2.00 c Canned or homemade beef
-broth
2.00 Sweet potatoes, peeled,
-diced
2.00 Carrots, cut in thin rounds
4.00 tb Raisins
Salt and pepper, to taste
1.00 c Orzo pasta, cooked according
-to package directions
In a large stockpot, brown meat in 1 tablespoon oil. Remove from pan.
Saute onion and garlic in remaining 1 tablespoon oil 3 minutes over
medium heat. Stir in curry, cumin and cinnamon. Add tomatoes, beef
broth, sweet potatoes, carrots, raisins, salt and pepper. Simmer 1
hour. Serve over orzo.
Makes 4 servings.
From the Oregonian's FOODday, 2/9/93.
Posted by Stephen Ceideburg
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