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beef curry recipe

Chichin Puipui Appears! beef curry recipe

With Kobe beef, the usual curry is full of flavor and upgraded!

In order to bring out the umami and richness of the curry, the onions are often sautéed slowly over low heat until they turn amber. !
The next day is good again. On the first day, the solid meat collapses and becomes guinea. I always make a big batch and enjoy it for a few days. (^^)

Guru's Point

Fry the meat first! Slowly simmer!

no time! I don't want to bother! ! For those who say, please try "Kobe beef curry canned" ♪

It has a different taste than the owner's recipe on this page, but it's a traditional European-style curry with chunky meat. Please try it.

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Ingredients (for 4 people)

500g cubed meat for Kobe beef curry

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600g onions (3 medium)
Potatoes (May Queen) 150g (about 3)
80g carrots (about a small size)
50g beef tallow
850g of water
about 2 tablespoons of milk
half butter
1/2 tablespoon marmalade
half chocolate
About 1/8 banana (mashed)
Curry roux ○ Java curry dry 4 pieces
○Golden Curry Spicy 3 pieces
1.5 tablespoons S&B curry powder
a little Worcestershire sauce
a little soy sauce
a little salt
Quite a lot of pepper
1 clove of garlic sliced

How to make beef curry (Tacchan style)

01.: Add 25g of beef tallow to each hot pot/frying pan. Bring meat to room temperature.; * Not only the bottom of the pot but also the sides so that the meat does not stick! Fry the meat.

02.: Fry the diced meat and garlic slices in a frying pan and season with salt and pepper.; *Frying first is to "lock in the umami" and "prevent it from collapsing."

03.: Transfer meat from skillet to pot. Return the remaining beef fat from the pot to the frying pan.

04.: Fry the large cut "potatoes" and small cut "carrots" in a frying pan. Add pepper at this time.

05.: Put the fried potatoes and carrots in the pot, remove the beef fat again, and transfer to the frying pan.

06.: Fry the chopped onions in a frying pan. Add a little salt to quickly reduce bulk. Stir-fry for 5 minutes, add to the pot, and stir-fry for 5 minutes over medium heat.

07.: Pour water into the pot. Then simmer over medium heat for 45 minutes.

08.: Add butter, marmalade, chocolate, milk and bananas and simmer for about 10 minutes. *

09.: Cut the chilled curry roux into small pieces and put them in the pot (scraping them off with a knife). It's good to divide it into about 2 times.

Ten.: Simmer for another hour. Keep stirring so it doesn't burn!

11.: Finally, add S&B curry powder, season with Worcestershire sauce, soy sauce, and pepper, and simmer for 10 minutes to complete!

*Recommended secret ingredient for curry

Emphasize spiciness: Curry powder, pepper, lemon juice, soy sauce Sweetness and richness: Jam (instead of chutney), chocolate, tomato ketchup Richness and flavor: Milk, fresh cream, butter, Worcestershire sauce Fruit: Grated apple, mashed banana , chopped papaya

Let's eat!

I always eat it with a soft-boiled fried egg on top.
Be careful not to mistake beef tallow for meat!
If you have leftovers, it's best to store them in the refrigerator, but if you keep them at room temperature and heat them twice a day, once in the morning and once at night, they will last for several days.
*Potatoes grow fast, so it is better to eat them all on the first day or not to put them in from the beginning.