The addition of mangoes and raisins makes this curried beef pleasantly sweet. Serve over rice.
Active Time: 35 minutes |
Total Time: 3 1/2 hours (including marinating time)
1 pound boneless blade steak, trimmed, cut into 1” cubes
3/4 cup dry red wine
3 teaspoons extra-virgin olive oil, divided
Salt & freshly ground pepper, to taste
1 small onion, chopped
3 tablespoons curry powder
2 cups reduced-sodium beef or chicken broth
1 tablespoon Worcestershire sauce
2/3 cup chopped dried or fresh pitted dates
4 ripe mangoes, peeled, pitted and cut into 1-inch cubes, juice reserved
1/2 cup raisins
Place beef in a bowl, add red wine, 1 1/2 teaspoons oil, salt and pepper and toss lightly. Cover and marinate for 3 to 4 hours in the refrigerator.
Heat remaining 1 1/2 teaspoons oil in a 4-quart saucepan over medium heat. Add onion and curry powder and sauté until onion has softened, about 5 minutes. Drain the beef, reserving marinade. Add the beef to the pan and sauté until browned, 3 to 5 minutes.
Stir in broth, the leftover marinade and Worcestershire sauce. Reduce heat to low and simmer for 5 minutes. Add dates and cook for 5 minutes. Add mangoes, juice and raisins and cook for 15 minutes.
Per serving :
12 g Fat;
4 g Sat;
5 g Mono;
50 mg Cholesterol;
52 g Carbohydrates;
18 g Protein;
6 g Fiber;
164 mg Sodium;
861 mg Potassium