in Great Britain

Beef – Parsnip – Curry

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Ingredients for 4 servings:

  • 500 g beef goulash
  • 50 g ghee or butter
  • 2 m.-large onion(s), cut into fine strips
  • 3 tbsp red curry paste, more or less to taste
  • 400 g tomatoes, diced, can
  • 300 g parsnip(s)
  • 1 bunch coriander, fresh, chopped

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

English-Indian dish with beef and parsnips

Brown the meat in batches in a pan or wok without any fat and set aside. Melt the ghee in the pan and lightly brown the onions. Add the curry paste and mix well, then stir in the chopped tomatoes. Add the meat and simmer for a good hour, stirring occasionally. Add water if necessary. Place the trimmed and chopped parsnips in a saucepan, cover with water, and cook until soft. Drain and puree with a hand blender. Add the puree to the curry and mix in the chopped coriander. Reserve a few leaves for garnish. Serve with naan or rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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