Curried Beef (meatless)
Portion Size: ½ cup curried beef and ½ cup rice
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 Tablespoons cooking vegetable oil | |
| 2 1/2 Pounds imitation beef strips | |
| 2 Medium onions, sliced | Wash, peel and slice |
| 1 clove garlic | Wash, peel and mince |
| 1 tablespoon curry powder | |
| 1 tablespoon all purpose flour | |
| 1 ceaspoon salt | |
| 1 low sodium vegan beef bouillon cube, crumbled | |
| 1 1/2 cup water | |
| 1/4 cup vinegar | |
| 1/2 cup raisins | |
| 4 cups cooked rice | |
| 1/2 Pint low fat plain yogurt | For vegan: use vegan yogurt |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Heat oil to medium high heat in large pan. | |
| 2 | Add onions and garlic and cook until slightly clear. | |
| 3 | Add curry powder. | |
| 4 | Stir and cook 2 to 3 minutes, being careful curry powder does not burn. Stir in flour and salt. | |
| 5 | Add bouillon cube, water, beef, vinegar and raisins; stir. | |
| 6 | Cover and cook over low heat for 20-30minutes. | Cook until internal temperature reaches 165 F degrees for 15 seconds |
| 7 | Cook rice according to package directions. | |
| 8 | Serve with beef curry and top with yogurt. |
Time Temperature Sensitive food. Food safety Standards: hold food for service at an internal temperature above 140° F. Do not mix old product with new. Cool
