Ingredients ● 500g beef chuck, cut into small chunks ● 3 cups chicken stock ● 1 Japanese curry roux block ● 5 baby potatoes, halved ● 4 portobello mushrooms, chopped ● 5 baby carrots, chopped ● ½ apple, diced small ● 1 tsp salt (or adjust to taste...
Ingredients ● 500g beef chuck, cut into small chunks ● 3 cups chicken stock ● 1 Japanese curry roux block ● 5 baby potatoes, halved ● 4 portobello mushrooms, chopped ● 5 baby carrots, chopped ● ½ apple, diced small ● 1 tsp salt (or adjust to taste) ● 1 tsp black pepper ● 1 tsp garlic powder ● 1 tsp paprika ● Cooked white jasmine rice, for serving ● Toasted sesame seeds, for garnish Add the beef chuck, chicken stock, salt, black pepper, garlic powder, and paprika to a crockpot. Cover and cook on Low for 4 hours. After 4 hours, stir in the Japanese curry roux, potatoes, mushrooms, carrots, and diced apple. Cover and continue cooking on Low for another 4 hours, until the beef is tender and the vegetables are cooked through. Spoon the curry over steamed white jasmine rice and finish with a sprinkle of toasted sesame seeds I’m saying it’s inspired because I don’t know how close it is to authentic Japanese beef curry. I came up with this recipe myself based on the ingredients I had. You can substitute or add any vegetables you want to this. It was quick and easy to assemble, and had great flavor! Recipe link: https://substack.com/@stpaschalskitchen/note/c-290521056?r=10iogf&utm_medium=ios&utm_source=notes-share-action submitted by /u/Aimar_9 [link] [comments]
