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Chef Paul Virant - Beef and Vegetable Curry


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Beef and Vegetable Curry

(serves family of four)

 

1# ground Slagel Family Farm beef (sirloin or round)

1 sweet onion, diced

2 carrots, peeled and diced

3 ribs celery, diced

5 cloves garlic, minced

1 bulb fennel, trimmed and diced

1c tomato puree

½# green curly kale, washed and strip from the stem

2T madras curry powder

2t chili flakes (if you like a little heat)

¼ c sour cream

1c water

2T vegetable oil

salt and pepper

 

-brown the meat in the vegetable oil in a dutch oven

-add the onion, celery, carrot and fennel

-cover and sweat on med high heat for two minutes

-add the garlic, curry and chili flakes

-cook until aroma develops about?????

-add tomato puree, stir to coat

-add water, bring to a boil, add kale and cover

-simmer until veggies are tender, about ????

-uncover add sour cream, cook another five minutes

-season and serve with rice

 

2c McKaskle Farm Brown Rice

4c water

-combine the brown rice and water in a rice cooker

-cook

-serve with curry

 

*buy your veggies from a local farm or farm stand!

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