Japanese Beef Curry

Directions

1. Peel & cut potato. Soak in water to remove starch
2. Add half oil & butter to dutch oven
3. Saute onions for ~25minutes.
4. Once onions are tender, translucent and a bit carmelized remove from the pot
5. Sear beef in dutch oven, ~3-4min until brown and crusty. Remove beef
6. Semi deglaze dutch oven with Red wine
7. Add caramelized onion
8. Add ginger and garlic
9. deglaze with remainder of wine
10. Once heated add curry powder and tomato paste. Saute for ~1 minute
11. Add seared beef & any juices
12. Add carrots and mushrooms
13. Add beef stock to just cover ingredients & bring to boil
14. Skim off scum and fat (fill cut with water to help clean skimmer)
15. Add apple
16. Add worcestershire sauce and milk (?)
17. When beef is tender, add potato in last 15 minute
18. Disolve curry roux, add as much as wanted for taste
19. Simmer on lowest heat, until thick (3-5 minutes)

Notes

• use Java Curry paste (house foods) to make this whole thing a million times easier
• can use water (no stock) and serve with Chicken Katsu
• can use no protein but home made chicken stock for richer curry

Serve with

• Rice/Short Grain Japanese
• Fukujinzuke (Japanese red pickled vegtables)
• Rakkyo (Japanese pixked scallion)

References

• https://www.justonecookbook.com/japanese-beef-curry/