curry beef with rice

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Hello, friends. How have you been? Did you notice my new domain name? Oh, for heaven’s sake. You know I do all of this for you, right? I was all, what can I do for my fans? And I thought, I’ll become a dot-commer. Because I knew you’d love it. And I thought you’d be all, thank you movita. Thank you so, so much. But you didn’t notice, did you? No. It’s like when I go to work wearing a new pair of yoga pants and no one says a thing.

All right. Let’s not speak of this again. Let’s talk about beef. Often, when thinking of beef, I think of one of my nearest and dearest friends, Christine. She doesn’t smell like meat or anything, she just really, really likes it. I recall a meal some years ago, when I was seated next to Christine at a large Beaucoup family meal. There was a lot of noise – people laughing, people yelling, people crying – you know, a typical family dinner. As I sat avoiding eye contact with my family members, I heard Christine whisper, “I. Love. Beef.” No one else heard her. Just me. It was a guttural proclamation, made to no one in particular. She was just staring at her plate. I. Love. Beef. Weird, right? It’s hard to feel completely at ease when someone is hitting on a plate of meat. Creepy? Definitely. But still. I can respect a woman who likes her meat.

So, if you, like Christine, love the beef, this recipe is for you. It’s a simple meal to throw together – perfect for the end of a busy day. When I took these pictures it was very stormy, thus the meal looks dark and mysterious. But actually, it’s a very chipper meal – very happy indeed. It reminds me of my childhood – when food was tasty and comforting, and no one cared about seat-belts, quinoa or domain names. It’s another one of those meals that warms you from the inside out. The curry doesn’t overwhelm, and the sour cream makes the whole deal smooth and tasty. 2.0 said it was the best thing I’ve ever made. He practically shouted at me. I just stared at him. I mean… the best thing ever? What about the slug birthday cake? The stews, chowders, pastas and casseroles? Oh, never-mind. Ten bucks says he didn’t notice the new domain name either.

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Curry Beef with Rice – inspired by Rosie Beaucoup and the 1970’s – print, make and eat

Yields 4-6 servings.

• 2 tablespoons butter
• 1 medium onion, diced
• 2 pounds lean or extra-lean ground beef
• 1 green pepper, diced
• 1 8-ounce package of white mushrooms (about a dozen mushrooms), chopped
• 1/2 cup boiling water
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon curry powder
• 1 egg, beaten
• 1 cup sour cream
• about 4 cups of cooked rice – depending on how many people you wish to serve, cooked according to preferred method (I use brown rice)

In a very large skillet or Dutch oven, melt the butter over medium-high heat and then sauté the onion and beef. When halfway browned, add in the green pepper and mushrooms. Once the beef is completely browned, drain the excess fat and fluids. Reduce heat to low and then add the boiling water, salt, pepper and curry powder. Simmer for 15 minutes.

In a small bowl, stir the beaten egg into the sour cream, mixing until well combined. Gradually add the sour cream mixture to the meat mixture, stirring constantly. Cook over low heat for 5 minutes. Do not let the mixture boil.

Serve over rice.