Make-Ahead: Baked Curried Beef & Sweet Pota Recipe




Make-Ahead: Baked Curried Beef & Sweet Pota Ingredients

1 tbsp vegetable oil
1 onion, chopped
1 tbsp fresh gingerroot, minced
1 lb lean ground beef
2 cup beef stock
2 tbsp curry powder
2 tbsp tomato paste
1 tsp ground cumin
1 tsp ground coriander
1/3 cup raisins
1/3 cup toasted slivered almonds
4 small sweet potatoes, peel, cut in large, chunks
1 tbsp butter
1 salt
1 pepper
2 tbsp fresh parsley

A Recipe for
Make-Ahead: Baked Curried Beef & Sweet Pota

 

There are three possible parts to a date, of which at least two must be offered: entertainment, food, and affection. It is customary to begin a series of dates with a great deal of entertainment, a moderate amount of food, and the merest suggestion of affection. As the amount of affection increases, the entertainment can be reduced proportionately. When the affection IS the entertainment, we no longer call it dating. Under no circumstances can the food be omitted.

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Food Tip
Although conventinal advice has been to use plastic cutting boards instead of wooden ones, there is an opinion that wooden surfaces may actually be better at preventing bacterial growth than plastic surfaces, which seem to harbor them. Whether you choose wood or plastic, use separate boards for raw and cooked foods, and make sure to clean and sterilize after each use. To sanitize cutting boards, wash with warm, soapy water, and then wash again with a solution of 2 to 3 teaspoons of household bleach in one quart of warm water. Rinse with plain hot water




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Make-Ahead: Baked Curried Beef & Sweet Pota

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Make-Ahead: Baked Curried Beef & Sweet Pota Directions

[If you are freezing this dish, do not add almonds; sprinkle them
over top just before serving.]

In large skillet, heat oil over medium heat; cook onion and ginger,
stirring occasionally, for 5 minutes. Add beef; cook, breaking up with
spoon, for about 7 minutes or until browned. Drain off fat.

Stir in stock, curry powder, tomato paste, cumin and coriander. Bring
to boil; reduce heat and simmer, stirring occasionally, for 20-25
minutes or until most of the liquid has evaporated. Stir in raisins.

[Recipe can be prepared to this point, covered and refrigerated for
up to 2 days or frozen for up to 2 months; thaw in refrigerator and
bring to room temperature.]

Stir in almonds. Taste and adjust seasonings. Transfer to 4-cup (1 L)
casserole.

Meanwhile, in saucepan, pour in enough cold water to cover sweet
potatoes; bring to boil. Boil for 20 minutes or until tender; drain
well. Mash with butter, add salt and pepper to taste. Stir in
parsley. Transfer to separate 4-cup (1 L) casserole.

[Tip: To save time, microwave the sweet potatoes, whole, on High for
7-9 minutes or until tender when pierced with fork.]

[Can be covered and refrigerated for up to 1 day. Can also be frozen
for up to 1 month; thaw in refrigerator and bring to room
temperature.]

Bake both casseroles, covered, in 350F 180C oven for about 30 minutes
or until bubbling. To serve, spoon sweet potatoes onto heated
platter; make a well in centre. Spoon beef over top.

4 servings for $9.28 CDN [Mar/95]

Per serving: 485 calories, 28 g protein, 24 g fat, 44 g carbohydrate,
high source fibre, excellent source iron.

Source: Canadian Living magazine, Feb 95 Presented in article by Rose
Murray: "So Good To Come Home To"

[-=PAM=-] PA_Meadows@msn.com

Serves: 4

 

 

 

 

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Make-Ahead: Baked Curried Beef & Sweet Pota Recipe from the Recipes-To-go.com Meat Recipe Cookbook

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