Japanese curry stew
- Number of Servings: 12
Ingredients
5.0 tbsp Curry powder2.0 cup, chopped Onions, raw6.0 medium (2-1/4" to 3-1/4" dia.) Potato, raw16.0 oz Beef, round steak5.0 cup (8 fl oz) Water, tap1.0 fl oz Water, tap4.0 tbsp Argo Cornstarch16.0 oz Carrot chips(raw carrots cut in medallions with crinkles, not actual chips)2.5 cup *Campbells Cream of Chicken Soup 1/2 C
Saute meat onions carrots. Add curry powder and water. Add cream of chicken soup. Season to taste with salt. Boil on high x 15 mins then add potatoes continue to boil on high x 15 mins. Be sure to stir to prevent sticking. Use 4 teaspoon of cornstarch to thicken lower heat to simmerfor 15 mins and stir to prevent sticking. Serve over hot rice.
Serving Size: 12 .5 cup servings
Number of Servings: 12.0
Recipe submitted by SparkPeople user GDFOOD.
Number of Servings: 12.0
Recipe submitted by SparkPeople user GDFOOD.
Nutritional Info Amount Per Serving
- Calories: 217.6
- Total Fat: 5.3 g
- Cholesterol: 25.7 mg
- Sodium: 403.3 mg
- Total Carbs: 30.6 g
- Dietary Fiber: 4.7 g
- Protein: 12.8 g
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