Japanese curry with beef

Ingredients for 4 servings:

• 400 g goulash (beef), diced 1 cm
• 400 g potatoes, 1 cm diced
• 200 g bell pepper(s), red, diced
• 200 g onion(s), halved, cut into strips
• 150 g mushrooms (Egerlinge), cut into strips
• 150 g carrot(s), halved lengthwise, striped crosswise
• 2 tbsp, leveled curry powder
• 2 ½ tbsp flour (heaped tbsp)
• 800 ml broth
• 1 clove(s) garlic
• 1 tsp, leveled ginger powder
• 1 tsp, levelled cumin, ground
• e.g. cayenne pepper
• 2 tsp lemon juice
• Oil for frying
• salt and pepper

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Cart

Once everything is peeled and chopped, divide the ingredients between three plates according to cooking time: diced bell peppers and chanterelles on one plate, carrots and potatoes on the second, and onions on the third. Cut the meat last and add it straight from the board to the pot. Pour enough oil into a medium-sized, deep pot. Heat over high heat. As soon as the oil is hot, add the meat and garlic clove. As soon as the meat is barely red, add the onions, and reduce the heat slightly (my stove goes from level 0.5 to level 3—so 3 to start with, then 2). As soon as the onions become translucent, add the curry powder and ginger powder, and mix well. Now add the carrots and potatoes, stir well again, being careful not to burn anything too much. After 2 to 3 minutes, add the flour. Mix well, fry briefly, and then add the broth in 3 to 4 batches. Stir well and loosen the crust from the bottom of the pot. Simmer uncovered for about 15 minutes over low heat (I used level 1), stirring occasionally. Then add the diced bell peppers and mushrooms. Stir and simmer for about 10 minutes. Now add the lemon juice, ground cumin, and the remaining ingredients to taste, and mix well. The curry can now be served with rice (Japanese sticky rice is ideal). As a small side dish, you can serve finely chopped pickled radish (available at Asian stores). Note: You can also continue simmering until the curry has a very thick consistency, during which the meat will become more tender and the ingredients will become softer. In Japan, a type of schnitzel is also popular with the curry. Since I haven’t found a single recipe for Japanese curry online that doesn’t use a ready-made mix, I thought it would be appropriate to offer my version here. Tip: Of course, you can also prepare the curry with pork, chicken, or seafood, or even omit meat altogether, as long as you observe the different cooking times. I like it best with beef, though.