Beef Curry Udon (Kare Udon)

Name: Beef Curry Udon (Kare Udon)
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 1 large carrot, peeled and cut into 1/2-in. dice; 946 milliliters chicken broth; 340 grams beef chuck eye, cut into 1/2-in. cubes; 1 Tbsp cornstarch; 1 Tbsp dark brown sugar; 1 Tbsp flour; 2 teaspoons minced fresh ginger; 2 teaspoons garam masala; 1 garlic clove, minced; 1 Granny Smith apple, peeled, cored, and grated; 1 teaspoons About kosher salt; 2 Tbsps mirin; 59 milliliters sake; 2 teaspoons soy sauce; 2 Tbsps S&B curry powder or a 3.5-oz. block of S&B Golden Curry Sauce Mix (medium or hot), chopped; 454 grams fresh or frozen udon noodles; 2 Tbsps vegetable oil; 1 large yellow onion, diced; 1 large Yukon Gold potato, peeled and cut into 1/2-in. dice

You can never have too many main course recipes, so give Beef Curry Udon (Kare Udon) a try. Watching your figure? This dairy free recipe has 808 calories, 37g of protein, and 24g of fat per serving. This recipe serves 4. This recipe covers 24% of your daily requirements of vitamins and minerals. If you have garam masala, chicken broth, ginger, and a few other ingredients on hand, you can make it. To use up the fresh ginger you could follow this main course with the Fresh Ginger Cookies as a dessert. This recipe is typical of Indian cuisine. From preparation to the plate, this recipe takes roughly 1 hour and 30 minutes.

Instructions

Heat a medium, heavy pot over medium-high heat 2 minutes. Swirl in oil to coat bottom.

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Cooking Oil

Equipment you will use

Pot

Add beef in a single layer, working in 2 batches if necessary, and brown well all over, about 10 minutes.

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Beef

Reduce heat to medium-low.

Add onion and apple and cook, stirring often, until onion is very soft and golden brown, 15 to 20 minutes.

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Apple

Onion

Add garlic, ginger, sake, mirin, and 1/2 tsp. salt and cook, stirring, until liquid is almost evaporated, 3 to 5 minutes.

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Garlic

Ginger

Mirin

Sake

Salt

Add curry powder or chopped block curry, garam masala, soy sauce, brown sugar, and chicken broth and simmer, uncovered and stirring occasionally, until beef is tender, about 30 minutes.

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Chicken Broth

Curry Powder

Garam Masala

Brown Sugar

Soy Sauce

Beef

Add carrot, potato, and squash and cook until vegetables are tender, about 20 minutes. Season with salt to taste.

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Vegetable

Carrot

Potato

Squash

Salt

Meanwhile, boil udon (see "Udon Essentials," below). Using a large strainer, scoop out noodles into a large bowl and save water to heat soup bowls.

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Pasta

Water

Soup

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Sieve

Bowl

Mix cornstarch, flour, and 2 tbsp. water in a small bowl until smooth. (Omit this step if you are using chopped block curry.) Set a fine-mesh metal strainer in pot of curry and slowly pour in cornstarch mixture, stirring within the strainer (this will prevent lumps).

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Corn Starch

Curry Powder

All Purpose Flour

Water

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Sieve

Bowl

Pot

Remove strainer and continue simmering, stirring often, until curry thickens, about 5 minutes.

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Curry Powder

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Sieve

To serve, warm 4 soup bowls by dipping them into hot udon-cooking water. Divide noodles among bowls and top with curry.

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Pasta

Curry Powder

Water

Soup

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Bowl

Udon Essentials Udon (wheat-flour noodles): Store-bought fresh-frozen noodles have a supple texture that's closest to homemade, while the dried ones tend to be thin and flabby. To cook store-bought fresh-frozen udon, drop the frozen block into boiling water. When the water boils again, drain. Cook udon right before serving; the noodles get sticky as they sit.

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Pasta

All Purpose Flour

Water

Wheat

*Find garam masala, an Indian spice blend, in the spice aisle of well-stocked grocery stores and at Indian markets.

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Garam Masala

Seasoning Mix

Make ahead: Curry, up to 4 days, chilled.

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Curry Powder

Equipment

Pot

Sieve

Bowl

Ingredients

Servings:

1large

carrot, peeled and cut into 1/2-in. dice 946milliliters

chicken broth 340grams

beef chuck eye, cut into 1/2-in. cubes 1Tbsp

cornstarch 1Tbsp

dark brown sugar 1Tbsp

flour 2teaspoons

minced fresh ginger 2teaspoons

garam masala 1

garlic clove, minced 1

Granny Smith apple, peeled, cored, and grated 1teaspoons

About kosher salt 2Tbsps

mirin 59milliliters

sake 2teaspoons

soy sauce 2Tbsps

S&B curry powder or a 3.5-oz. block of S&B Golden Curry Sauce Mix (medium or hot), chopped 454grams

fresh or frozen udon noodles 2Tbsps

vegetable oil 1large

yellow onion, diced 1large

Yukon Gold potato, peeled and cut into 1/2-in. dice

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian works really well with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Essay Chenin Blanc Blend with a 4.7 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.