Curried Beef

Curried Beef is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of left-over beef and fried onions finished in a beer sauce flavoured with curry powder. The full recipe is presented here and I hope you enjoy this classic British version of: Curried Beef.

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

Rating:

Tags : Curry Spice Recipes Beef Recipes Vegetable Recipes British Recipes

This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.

Original Recipe

CURRIED BEEF (Cold Meat Cookery).

620. INGREDIENTS.—A few slices of tolerably lean cold roast or boiled beef, 3 oz. of butter, 2 onions, 1 wineglassful of beer, 1 dessertspoonful of curry powder.

Mode.—Cut up the beef into pieces about 1 inch square, put the butter into a stewpan with the onions sliced, and fry them of a lightly-brown colour. Add all the other ingredients, and stir gently over a brisk fire for about 10 minutes. Should this be thought too dry, more beer, or a spoonful or two of gravy or water, may be added; but a good curry should not be very thin. Place it in a deep dish, with an edging of dry boiled rice, in the same manner as for other curries.

Time.—10 minutes. Average cost, exclusive of the meat, 4d.

Seasonable in winter.

Modern Redaction

Ingredients:

6 slices of cold roast or boiled beef (ensure they are not too fatty)
90g butter
2 onions, sliced
150ml beer
1 dessert spoon curry powder

Method:

Cut the beef into pieces about 2cm square. Melt the butter in a pan, add the onions and fry for about 8 minutes, or until golden brown in colour. Add the beef, beer and curry powder then stir to combine. Cook over hight heat for 10 minutes (add more beer if too dry) then take off the heat and serve with plain boiled rice.

Find more Mrs Beeton Recipes Hereand more Traditional Victorian Recipes Here.