Korean Curry Rice
Ingredients:
- 16 ounces beef (or pork or chicken)
- 2 medium onions
- 2 teaspoons minced garlic
- 1 teaspoon grated ginger
- 4 medium potatoes
- 2 large carrots
- 8 white mushrooms
- 1 package of instant curry roux
- 8 cups of water or broth
- 8 servings of cooked rice
Directions:
- Cut the meat into small bite size pieces. Lightly sprinkle with salt and pepper. Dice the onion, and cut the other vegetables into bite size chunks.
- Heat a large pot with a tablespoon of oil. Add the onion, and stir-fry until it turns translucent and light brown.
- Add the meat, garlic and ginger, and cook until the meat is no longer pink.
- Add the remaining vegetables and stir fry until potatoes turn translucent and partially cooked.
- Pour the water or the broth into the pot. Bring it to a boil, and continue to boil for about 10 minutes until the meat becomes tender.
- Break up the curry roux into small cubes. Drop them in, and stir well to dissolve.
- Reduce the heat to medium low, and gently boil until the sauce is thickened. Serve over steamed rice. Add more water if too thick.