Curried Beef

Curried Beef

Original Post by Teri in Jan, 2010

This is an interesting dish created with my Pungent Curry Blend. Make sure to pay attention to the name Pungent – you do not want to over use this blend as it has a very strong flavor. However, it is delicious when mixed with other ingredients such as this recipe. Serve with rice.


  • 1 medium onion, cut in chunks
  • 1 Bell pepper (your choice of color)
  • 2 cloves garlic – minced
  • 2 TBSP olive oil 1 cup water
  • 1 pound beef round steak or roast cut into ¾ in pieces
  • 2 TBSP dry sherry or red wine
  • 1 TBSP Lucy’s Beef Flavoring
  • 3 tsp Lucy’s Pungent Curry Blend
  • 1 tsp sugar
  • 1 tsp Ginger Root
  • 1 TBSP cold water
  • 1 TBSP cornstarch (or I prefer Arrowroot Powder)
  • 2 medium tomatoes chopped
  • 1 tsp Sea Salt


In large skillet or wok, cook onion and garlic in hot oil until tender. Add beef and cook quickly on all sides until browned. Drain off excess fat. Stir in water, sherry, Beef Flavoring, Pungent Curry Blend, sugar, Ginger Root and Sea Salt. Bring to a boil then simmer 35-40 minutes or until beef is tender. Slowly blend the cold water into the cornstarch/arrowroot and add to hot mixture. Cook and stir until thickened and bubbly. Stir in tomatoes and heat through. Serve over rice.

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