Milky Beef Curry
Overview
27’s friend brought some curry back from India~ So~ he made beef curry~ Hehe~~ Although it is 27’s original creation~ but after all, the methods of making curry beef are similar~ Well~ everyone knows~ Huhu~~
Tags
Ingredients
Steps
-
Prepare the ingredients - milk and garnishes.
-
Prepare the ingredients - beef (with ribs, slightly fatty).
-
Prepare ingredients - seasonings.
-
Blanch the beef in boiling water, then pour it out and wash it, then put it back into the pot and cook. Add old ginger and a little Laobaigan (or cooking wine, red wine) and continue cooking. Because the beef tendons I bought this time on 27 are more, so cook them for a longer time first, otherwise, it will not become soft. The soup used to cook the beef can be used as a stock. Take out the almost cooked beef and cut it into cubes, cut the potatoes, carrots into cubes, and slice the garlic, ginger, and onions for later use.
-
Heat the pan, put the butter into the pan, and let the butter melt completely.
-
Pour in the garlic and ginger. After the aroma comes out, add the onions and saute until fragrant.
-
After all the aroma of the aniseed ingredients comes out, add the beef cubes and continue stir-frying. Stir-fry for a little longer until the aroma of butter and aniseed ingredients completely coat the beef. After the beef is almost stir-fried, add a little bit of Laobaigan.
-
After the beef is almost stir-fried, add the carrots and potato cubes and continue to stir-fry until the potatoes and carrot cubes are all coated in butter.
-
After all the ingredients in the pot are shiny, pour in pure milk.
-
Add the stock from which the beef was just cooked. (The color of the soup has become very beautiful! Huh~~)
-
Pour in curry powder~
-
Cover the lid, wait until the water boils, then turn to low heat and simmer for half an hour. (Note: When cooking, be sure to check it from time to time, because curry tends to stick to the pan.)
