There is no one recipe for curry. The fragrant and salty-sweet taste of this one indicates it's probably from Indian diaspora rather than India itself. I found a very similar recipe being served years later at a festival in Miami by a group of Hindus that brought it from Guyana in South America.
This recipe can be complemented perhaps with some fresh tropical fruit in cream, and sweetened saffron rice (below), with mango chutney or other Indian chutney. Eat with an IPA beer, but follow after with coffee or tea. Adapted from a recipe by my Gator friend Linda Tournade.
On arrival at Nikkei in 1991 our departmental boss Mr. Matsuda hosted me and some other editors at his house. I needed to know how to survive in the foreign kitchen so Mrs. Matsuda kindly allowed me to learn one or two techniques from her including miso soup.
- Approx. 3-4 pounds ground chuck
- One large onion
- One pound sharp cheddar cheese, sliced or shredded
In large frying pan, brown beef until fat cooks out. Pour it off. Add diced onion and cook until onion is translucent and soft. Lay on strips of cheddar cheese until meat is completely covered. Cook until cheese begins to melt down into ground chuck. Serve with large spoon. Serves six.
This recipe is from my friend Nancy.
1 eye of round roast
assorted barbecue sauces
brown sugar or Log Cabin syrup
Roast the round roast medium or medium rare. Don't bother to cook well done because it'll cook a some more once in the sauce. Cool the roast and save the juice. Slice it thin or take it back to the grocery store and have them do it - if you buy it at Publix they'll do it free. Trim the fat and glitchy gunk off the roast before or after slicing.
Marion always fed a household of voracious beef eaters. If you need a super authentic chili, you might look elsewhere. - Robbie
Don't skip a single ingredient - every one contributes to the superb flavor of this stew.
In 1986 Paul and Karen adopted Steve in Seoul. Karen provided me a recipe for Bolgogy, which is a popular Korean barbecue dish. Steve also likes Kimchee, but Paul and Karen not so much.
- 1-1/2 lbs. lean beef (sirloin, porterhouse, tenderloin or flank steaks are good)
- 2 tbsp. toasted sesame seeds
- salt to taste
- 4 cloves garlic, chopped
- 4 scallions, chopped
- 2 tbsp. sugar
- 2 tbsp. sesame oil
- 1/4 cup soy sauce
- 1/2 cup water
- 3 tbsp. beef broth
Basically, this is hamburger. The proportions of the ingredients to each other are not very important.
- 1 lb. ground beef
- Olives, raisins, garlic, green pepper, lemon, salt, and onion
- 1 can tomato sauce
Brown the ground beef in a large skillet, then add garlic, lemon, onion and salt. Mix well.
Add tomato sauce. Remove from heat and add raisins and olives.
– Karen Bergman