Beef Curry

A good hot-and-spicy dish that’s even better reheated the next day. Use firm baking apples, such as Golden Delicious, so they don’t turn to mush, and serve with rice and a tossed salad for a complete meal.


3 tablespoons olive oil
4 medium-size onions, chopped
4 garlic cloves, minced
2 pounds extra-lean ground beef
1 can (6 ounces) tomato paste
1/2 to 1 cup red wine
3 tablespoons Worcestershire sauce
2 tablespoons minced fresh gingerroot
1 bay leaf
4 tablespoons curry powder
5 whole cloves, crushed
1 teaspoon paprika
1 teaspoon black pepper
1 teaspoon ground turmeric (optional)
3 large apples, peeled, cored, and chopped


In a large skillet, heat the olive oil. Add the onions and garlic and saute until limp, about 8 minutes. Then add the ground beef and saute until browned. Add the tomato paste, wine, Worcestershire sauce, and seasonings. Add the apples. Simmer, covered if desired, for 15 to 30 minutes. Add water, if needed. Adjust the seasonings to taste. Remove the bay leaf before serving.

Cooking & Recipes


6 to 8 servings


Douglas L. Armstrong Theodore Parker Unitarian Universalist

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