Beef Curry with Mushrooms, Snow Peas, and Water Chestnuts
PREP TIME: 10 to 15 minutes • COOK TIME: 15 minutes
From Robin Miller. Curried dishes have a reputation for t-a-k-i-n-g a l-o-n-g t-i-m-e. Fact is, you can enjoy the long-simmered flavor of traditional curry dishes in thirty minutes or less. In this meal, steak is simmered with mushrooms, snow peas, and water chestnuts in a delightfully rich and deep curry gravy. I typically serve this dish over rice or couscous or with the Parsley-Spiked Egg Noodles With Butter in the side dish section. My family absolutely LOVES this!!
1 tablespoon vegetable oil
2 garlic cloves, minced
1 1/4 pounds beef sirloin, cut into 2-inch pieces
1 cup sliced cremini or button mushrooms
1 tablespoon all-purpose flour
1 1/2 teaspoons curry powder
1 1/2 cups reduced-sodium beef broth
1 cup fresh or frozen snow peas
1 cup drained, canned sliced water chestnuts
Salt and freshly ground black pepper
1. Heat the oil in a large, deep skillet over medium-high heat. Add the garlic and cook for 1 minute. Add the steak and cook for 5 minutes, until golden brown on all sides. Add the mushrooms and cook for 3 minutes, until the mushrooms soften and release their juice.
2. Add the flour and curry powder and stir to coat the steak and mushrooms. Cook for 1 minute, until the curry is fragrant. Add the beef broth and bring to a simmer. Simmer for 2 minutes. Add the snow peas and water chestnuts and simmer for 2 minutes, until the sauce thickens and the snow peas are crisp-tender. Season to taste with salt and pepper.
Serves 4