An Indian inspired Carne Guisada
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 301.4
- Total Fat: 18.2 g
- Cholesterol: 50.0 mg
- Sodium: 524.3 mg
- Total Carbs: 16.8 g
- Dietary Fiber: 1.4 g
- Protein: 3.3 g
View full nutritional breakdown of An Indian inspired Carne Guisada calories by ingredient
Introduction
An Indian inspired Carne Guisada. Almost too hot to eat, next time half the curry sauce! full of veg. Gluten free. An Indian inspired Carne Guisada. Almost too hot to eat, next time half the curry sauce! full of veg. Gluten free.Number of Servings: 6
Ingredients
-
Stew meat, 1 lbs (I only had 15 ounces, so that is what the calories are based upon)
Celery chopped, half cup
Carrots, chopped, half cup
garlic, chopped half cup
Onion, one half chopped
flour to coat the meat, approx quarter cup and I used GF flour
Olive oil to brown the meat and saute the veg, approx 3 table spoons
one can Kerala curry sauce for chicken or your favorite can of curry, thin is best for this recipe as the browned meat makes a gravy
and 4 cups of spinach, to wilt into the dish at the end.
Directions
Makes approximately 6 cups of stew
Dredge the meat in the flour and brown in the warmed olive oil. Add the onions and celery and cook until the meat is browned well and the onions and celery begin to soften. Add the can of curry sauce. Simmer for an hour or two until the meat begins to become tender (grass fed beef takes longer to become tender but is worth it!)
When the meat is close to your tenderness-tastes, add the garlic and carrots and cook again until your level of tenderness is achieved (I like mine to still have a bite). At the end, add the spinach leaves and wilt into the dish. Serve over rice.
Number of Servings: 6
Recipe submitted by SparkPeople user TNEWS333.
Dredge the meat in the flour and brown in the warmed olive oil. Add the onions and celery and cook until the meat is browned well and the onions and celery begin to soften. Add the can of curry sauce. Simmer for an hour or two until the meat begins to become tender (grass fed beef takes longer to become tender but is worth it!)
When the meat is close to your tenderness-tastes, add the garlic and carrots and cook again until your level of tenderness is achieved (I like mine to still have a bite). At the end, add the spinach leaves and wilt into the dish. Serve over rice.
Number of Servings: 6
Recipe submitted by SparkPeople user TNEWS333.