Create an Account
Forgot your password?

Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180) - Share Your Recipe!

Recipe Name: Curried Beef And Rice Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Beef Comments:
Preparation Time:
Number of Servings: 6

1 Pound(s) Lean, boneless sirloin steak
1 Tablespoon(s) Curry powder
1/2 Teaspoon(s) Salt
1/8 Teaspoon(s) Ground red pepper
1 Teaspoon(s) Vegetable oil
1 Cup(s) Onion, coarsely chopped
2 Cloves garlic, minced
1 Cup(s) Long-grain rice, uncooked
1 Cup(s) No-salt added beef broth
1/2 Cup(s) Raisins
14 1/2 Ounce(s) Can no-salt added stewed
tomatoes undrained
2 Tablespoon(s) Sliced Almonds, Toasted
Trim fat from steak. Cut steak into 3/4 " cubes. Combine curry powder,
salt and red pepper; stir well. Reserve 1 tsp. curry mixture; set
aside. Sprinkle remaining curry mixture evenly over steak. Heat oil in
a large nonstick skillet over Medium-High heat. Add steak; cook 4
minutes or until steak loses its pink color. Remove steak from
skillet; set aside. Add onion and garlic to skillet; cook 2 minutes.
Add reserved teaspoon curry mixture, rice and next 3 ingredients;
bring to a boil. Cover, reduce heat, and simmer 25 minutes or until
liquid is absorbed. Return steak to skillet; stir well. Remove from
heat; let stand, covered 5 minutes. Spoon onto individual serving
plates; top with sliced almonds. Yield: 6 servings. Per 1 cup steak
mixture and 1 tsp. almonds: 309 calories, 6.1 gr. fat, 46 mg.
cholesterol MC formatting by Recipe by: Cooking
Light Card Posted to Digest eat-lf.v097.n062 by Roberta Banghart
<> on Mar 06, 1997

Nutrition (calculated from recipe ingredients)
Calories: 224
Calories From Fat: 53
Total Fat: 6g
Cholesterol: 41.6mg
Sodium: 350.1mg
Potassium: 334.1mg
Carbohydrates: 25.4g
Fiber: 2.5g
Sugar: 11.3g
Protein: 19.3g

Scale this recipe to Servings [?]