Hamburger Curry Stew





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Published on Apr 6, 2012

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I got this from an old Maui cookbook, "More of Our Favorite Recipes" from 1973. (I found this book at a thrift store--a very good place to go looking for cookbooks, people!) I should have followed my instincts, however, and added the curry a lot earlier and cooked it in there. I will re-work the instructions to reflect that.

1 lb. hamburger
1 medium onion minced
2 c. beef broth
Salt & pepper to taste
2 potatoes, cut into 1/2 inch pieces
1/2 lb. Frozen peas and carrots
1-2 tbsp. curry powder
1 tbsp. flour mixed in about 2-3 tbsp. water.

Fry onion in 1 tbsp. oil until translucent. Add hamburger and fry until evenly browned. Add broth, curry powder and potatoes. Cook for 20-25 minutes on medium heat, keeping at a simmer. Add frozen peas and carrots and simmer for another 10 minutes, adding in the flour/water mixture to thicken your sauce.

I am not a fan of this kind of curry, so I did not try it. Scott said it was just "good" because the curry flavor wasn't embedded in it somehow. So I told him next time I will add it early and let it simmer a lot longer.


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