Sometimes you make something and it’s OK, but it’s not grea, and sometimes you can turn one dish into another. Luckily this was one of those meals. It started as a beef ragu made in a arge batch because this was going to be a busy week and being able to reheat a portion and pop it on pasta s very handy. Monday night’s dinner was a bit bland, so tonight I turned the remaining portion into a simple beef curry and it was tremendous.
I’ve written it up as if I did it in one go, but the truth is kinda important, sometimes cooking goes wrong, but it doesn’t matter.
You will need
- 300g of minces beef
- 300g of diced beef steak
- a couple of onions
- a couple of sweet red peppers
- a jar of pasata
- premade stock pot
and then to turn this into curry I needed
- Another onion
- a few cloves or garlic
- a few inches of ginger
- a couple of heaped tablespoons of curry powder
- a bunch of coriander
- a bunch of green beans finely sliced
- Brown the diced beef in a heavy pan with a splash of sunflower oil
- Add the onions, slices
- Soften the onions, about ten minutes
- Add the mince and peppers, stir and brown
- Add the stock pot and the pasata.
- Bubble away for 30 mins under a lid
Leave it until the next day, eat half, be a little dissapointed and then…
- Brown a sliced onion
- Add 4 cloves of finely sliced garlic and the ginger (grated)
- Give it all about ten minutes
- Add curry powder and sizzle for a minute
- Add the left over ragu
- Turn the heat down and bubble away for 20 minutes under a lid
- Finely slice the beans and the coriander
- When you’re two minutes away from serving, stir the beans and ccoriander in
- Serve with more coriander on the top.
So much better the second time