Recipe Image

Curried Beef Ambrosia

  • 35 m
  • 3 h 30 m
EatingWell Test Kitchen
“The addition of mangoes and raisins makes this curried beef pleasantly sweet. Serve over rice.”


    • 1 pound boneless blade steak, trimmed, cut into 1” cubes
    • ¾ 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
    • ⅔ cup chopped dried or fresh pitted dates
    • 4 ripe mangoes, peeled, pitted and cut into 1-inch cubes, juice reserved
    • ½ cup raisins


  • 1 Place beef in a bowl, add red wine, 1½ teaspoons oil, salt and pepper and toss lightly. Cover and marinate for 3 to 4 hours in the refrigerator.
  • 2 Heat remaining 1½ teaspoons oil in a 4-quart saucepan over medium heat. Add onion and curry powder and saute until onion has softened, about 5 minutes. Drain the beef, reserving marinade. Add the beef to the pan and saute until browned, 3 to 5 minutes.
  • 3 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.
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