Curry Beef with Onions & Roasted Potatoes
Good evening friends.
I was thinking that today would be a good day for another one of my cooking threads, but my boggle was coming up with something to cook. Exhausting my options in a "what I'm in the mood for" versus "what would be good to showcase" war, I decided to invent a new recipe.
I was leaning toward making a chicken dish, but since we recently had a chicken recipe thread (and I'm a much bigger beef fan) I decided to go with cooking up some cow. Add in a craving for curry, and here we are.
This was a more complex project than my other cooking threads, so there's some more stuff that was needed. I got together:
- 1.26 pounds stew meat
- 2 large potatoes
- 1/2 white onion
- 1/2 bunch asparagus
- 1/2 cup mushrooms
- 8 cloves garlic
- 2 tablespoons oregano
- 2 tablespoons rosemary
- 2 tablespoons parsley
- 4 tablespoons curry powder
- Olive Oil
- Salt (Regular and Sea Salt)
- Freshly crushed black pepper
Step 1 was to get the potatoes going since they would take the longest to cook. The two potatoes I got were deceptively large, and wound up being quite a lot when cut up.
To flavor them, I took 6 cloves of garlic, chopped them up, mixed them with about 4 tablespoons of olive oil, the oregano, and the rosemary. I put the potatoes in the baking dish and used a spoon to sprinkle the mixture over top of the potatoes. Then I topped it off with salt and pepper.
Then I shoved the whole shebang into the oven and waited a while. You'll want to roast the potatoes for about 45 minutes or so, but it might take up to an hour if you have a shitty oven like mine.
About a half hour into roasting the potatoes, I started preparing the main dish. I chopped a white onion in half, took the half and cut it into quarters, then separated each onion layer. I had my sea salt, curry, parsley, salt and pepper standing by, as well as my mushrooms.
I chopped up the two remaining cloves of garlic and threw them in my cast iron pan along with some olive oil. I turned the flame up on medium and got the pan really hot.
Once the pan was nice and hot, I added the onions followed by the meat, then sprinkled about 4 tablespoons of curry over top, along with some sea salt and pepper.
As soon as the meat was more than half browned, I added the mushrooms and the parsley.
This stuff was ready to sit and cook for a little while, so I covered the pan and started getting ready to steam my green veggie of choice, asparagus. As I've stated in my previous cooking threads where I've made asparagus, I steam them in water seasoned with garlic salt.
Potatoes in the oven, asparagus steaming, and beef cooking. This is a good time to wash your hands and take a piss. (Then wash your hands again, please.)
After about 20 minutes of steaming, the asparagus was nice and tender. I take it out, score the surface lightly with a knife, and drizzle lemon juice over top.
It was then time to remove the potatoes from their hot hot oven slumber and get them ready for distribution.
Ladies and gentlemen, dinner is served.