Japanese-style curry with all the vegetables ground
It's not the standard to grind all the ingredients because it's Japanese curry, but I didn't like to chew vegetables, so I ground them all. The cooking time depends on boiling for about 3-40 minutes, so it may take less time or more. The more it boils, the deeper it tastes. Just don't burn it :)
4 serving
Within 60 minutes
안저씨TV
Ingredients
  • Beef
    300g
  • Water
    800ml
  • Curry
    4piece
  • onion
    1ea
  • Carrot
    1/2ea
  • Garlic
    25g
  • Ginger
    25g
  • Qmin
    1/2spoon
  • Butter
    50g
  • Oostasos
    2spoon
  • Beef stock
    1piece
  • Salt
    1little
  • ground pepper
    1little
Cooking Steps
STEP 1/10
To prepare the ingredients, cut the onions thinly and roughly cut the carrots, garlic, and ginger. The meat is cube-shaped.
STEP 2/10
Stir-fry the meat in an oiled pot, cook the outside well, and set aside
STEP 3/10
Cook the onion slowly over medium heat in the remaining oil and meat oil
STEP 4/10
Add all the other vegetables and cook them when the onions are going to brown. a pinch of salt and pepper. If it seems to burn, reduce the heat as much as possible and add a little butter.
STEP 5/10
When stir-fried for about 15 minutes, add water and bring to a boil. Add beef stock and boil it for 10 minutes on medium heat
STEP 6/10
If you cut the curry roux in advance, it melts better
STEP 7/10
Put in the cumin and boil it for a bit more. After melting the curry
STEP 8/10
I'm going to grind it
STEP 9/10
Add Worcester sauce
STEP 10/10
Add the meat again and cook it slowly over low heat for about 15 minutes
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