Japanese Curry from Scratch
Ingredients: beef chuck, salt, apple puree, Japanese curry powder, tomato paste · 200 min cook time · 550kcal · $25.00
Ingredients
500g beef chuck, to taste salt, 1cup apple puree, 2tbsp Japanese curry powder, 2tbsp tomato paste, 1tbsp Japanese soy sauce, 1tbsp Worcestershire sauce, 2pieces onions, 3cloves garlic, 1piece ginger, 4cups unsalted beef stock, 2pieces russet potatoes, 2pieces carrots, 3tbsp butter, 3tbsp all-purpose flour
Instructions
1. Season the beef chuck with a little bit of salt.
2. Brown the beef in a pot until nice and seared on a few sides, then remove.
3. In the same pot, sauté onions, garlic, and ginger until soft and translucent.
4. Add tomato paste and cook it on high heat for a bit, then add the curry powder and toast for about a minute.
5. Pour in the unsalted beef stock, apple puree, and seasonings, then return the beef to the pot and simmer for two hours.
6. Add chopped carrots and potatoes, and let it cook for another half an hour.
7. In a separate pan, melt butter and stir in all-purpose flour to make a roux, cooking until it becomes blonde and nutty.
8. Stir the roux into the curry to thicken it, bring to a simmer, and adjust seasoning with soy sauce if needed.
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