Curry Beef
From our provider:
Hands-On Time: 20 minutes
Ready In: 4 hours
Yield: 4 servings
1 pound 90% lean ground beef
1 medium onion, thinly sliced
1/2 cup beef broth
1 tablespoon curry powder
1 teaspoon ground cumin
2 cloves garlic, minced
1 cup (8 ounces) sour cream
1/4 cup reduced-fat (2%) milk
1/2 cup raisins, divided
1 teaspoon sugar
12 ounces wide egg noodles or 1 1/3 cups long-grain white rice
1/4 cup chopped walnuts, almonds or pecans
- Brown beef in large skillet over medium-high heat, stirring to break up meat. Drain fat and discard. Add onion, broth, curry powder, cumin, garlic and beef to 4 1/2-quart CROCK-POT® slow cooker. Cover; cook on LOW 4 hours.
- Stir in sour cream, milk, 1/4 cup raisins and sugar. Cover; cook on LOW 30 minutes or until thickened and heated through.
- Cook noodles according to package directions; drain. Serve beef curry over noodles. Sprinkle with remaining 1/4 cup raisins and walnuts.
For more recipes to use with your Crock-Pot® slow cooker, buy their official cookbook.
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