Beef Vindaloo
Make it a little different and serve this flavour some dish as a pie.
Casual Dining
Beef
Curries & Stir Fry
Main Meals
Indian
Ingredients per serve
For the Beef
-
Beef, diced 5.0 kg
-
Onions, diced 500.0 g
-
Vegetable oil 100.0 ml
For the Vegetables
-
Potatoes 2.5 kg
-
Canned tomatoes 2.0 kg
-
Water 2.5 l
-
Coriander, chopped 300.0 g
To Finish
-
Premade Pastry pie cases, warmed 50.0 x
Preparation
-
For the Beef
- Lightly brown beef and onions in oil.
- Add the KNORR Patak's Vindaloo Paste and cook vigorously for 3-5 minutes.
-
For the Vegetables
- Peel and dice the potatoes.
- Place the potatoes in a large gastronome tray with the tomatoes and water and bring to the boil.
- Reduce to a gentle simmer add beef then cook for 1 - 1.5 hours or until cooked through and tender.
- Stir in KNORR Roux and continue to cook until thickened.
- Stir in chopped coriander.
-
To Finish
- Spoon into pastry pie cases.
