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Curried Beef
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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Curried Beef

Date Added: January 04, 2014

Ingredients:

3/4 Pound Beef
1 Unit Steak thinly sliced
1/2 Cup Red Bell Pepper
3/4 Cup Onion
1 Teaspoon Olive Oil or corn oil
2 Teaspoons Curry Powder to taste
3/4 Cup Tomato Juice or V-8 Water
1/4 Cup Raisin ;
1 Teaspoon Beef
1/2 Cup Water
1 Tablespoon Cornstarch dissolved in
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Directions:

1. Trim fat from meat.

2. Thinly slice across the grain into bite-size strips.

3. Preheat a coated non-stick skillet over medium-high heat.

4. Add pepper and onion and stir-fry for 2 minutes; remove vegetables and set aside.

5. Add cooking oil to skillet. Add beef and stir-fry over high heat for 2 minutes or till nearly done.

6. Add curry powder; stir-fry for 1 minute more.

7. Carefully stir in tomato juice, cooked vegetables, raisins, and bouillon granules.

8. Stir together cold water and cornstarch. Stir into meat mixture.

9. Cook and stir till thickened and bubbly, then cook and stir for 2 minutes more.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Bell Pepper, Tomato, Corn, Fructose Malabsorption, Beef, Onion, Olive Oil allergies.
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