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Pineapple Beef Curry
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2/3 cup shredded coconut
1-1/4 boiling water
2 Tbl canola oil
1-1/2 lb flank steak, cut into 1/2" cubes
1/4 cup all purpose flour
1 Tbl curry powder
8 oz can pineapple chunks
1 small green pepper, seeded & chopped
3 Tbl mango chutney
1 Tbl red currant jelly
1 beef bouillon cube
1/2 tsp salt
Soak coconut in water for 1 hour. Strain, reserve liquid. Brown meat in oil. Stir in flour and curry and cook gently for 6 minutes. Add coconut water and pineapple with juice. Stir in remaining ingredients, bring to a boil. Stir until thickened. Turn into crock and cook on HIGH for 30 minutes then turn to LOW and cook for further 5 hours. Check seasoning and serve over rice.
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