Curry Beef with Onions & Roasted Potatoes

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By Accipiter

Summary[edit]

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.


System Requirements[edit]

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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


Preparation[edit]

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.

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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.

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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.

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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.

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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.

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As soon as the meat was more than half browned, I added the mushrooms and the parsley.

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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.

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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.)

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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.

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It was then time to remove the potatoes from their hot hot oven slumber and get them ready for distribution.

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Ladies and gentlemen, dinner is served.

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