japanese curry & rice with beef, zucchini, celery & tomato

Japanese Curry & Rice with Beef, Zucchini, Celery & Tomato
Ingredients

ingredients:

  • 15 ounces beef
  • 3/4 pound zucchini
  • 6 ounces celery
  • 14 ounces canned tomato
  • (any type) without salt
  • 6 garlic cloves
  • 5 servings solid curry blocks
  • a little salt
  • 1 cup white wine
  • 1 cup water
  • 3 tablespoons olive oil
  • 5 servings steamed rice
Step 1

step 1:

Cut the beef into bite-size pieces. Slice the celery diagonally into 1 in. pieces. Slice the garlic cloves thinly.

Step 2

step 2:

Put 1 tablespoon of the olive oil in a pan and add the sliced garlic. Sear on low heat until you smell the odor of them cooking. Add the beef and celery. Sprinkle a little salt on top. Sear for a few minutes.

Step 3

step 3:

Add the canned tomato, white wine and water. Simmer for 20 minutes.

Step 4

step 4:

While simmering, cut the zucchini into 1/2 in. wide slices. Heat the remaining olive oil in a frying pan on a medium-low flame and sear the zucchini for a couple of minutes. Turn over and sear the opposite side for the same amount of time.

Step 5

step 5:

Split the solid curry blocks and add them to the pan. Stir and add the zucchini. Simmer for about 5 minutes until the curry blocks are dissolved.

Gyuniku to zukkīni serori tomato no karē-raisu

Serve over the steamed rice.

comment:

Because the acidity of tomato makes the taste of curry refreshing, it is very delicious and just right during hot weather.