INGREDIENTS & INSTRUCTIONS
- 1/2 cup chopped onion
- 1 clove garlic
- 4 tablespoons butter
- 2 pounds cubed beef; brown
- 1 large apple, pared and sliced
- 1 1/4 cups water
- 1 tablespoon curry powder
- 1 teaspoon salt
- 1/4 cup flour
- 10 ounce package frozen peas & carrots
- 1 1/2 quart casseroles
- 10 ounce package corn muffin mix
- 1 cup shredded Cheddar cheese.
Cook 1/2 cup chopped onion and 1 clove garlic, minced, in 4 tablespoons butter. Add 2 pounds cubed beef; brown. Add 1 large apple, pared and sliced, 1 1/4 cups water, 1 tablespoon curry powder and 1 teaspoon salt. Cover; simmer about 45 minutes.
Mix 1/4 cup flour and 1/2 cup water; add to beef. Cook until bubbly.
Remove from heat; add one 10 ounce package frozen peas and carrots,thawed. Place mixture in two 1 1/2 quart casseroles. Cool quickly; wrap, label and freeze.
Prepare one 10 ounce package corn muffin mix according to package directions except fold in 1 cup shredded Cheddar cheese. Pour into two greased 8 inch pie plates. Bake in 425 degree oven 10 minutes. Cool, wrap, label and freeze.
To serve: Place one frozen casserole into unheated oven. Bake, covered, in 400 degree oven 55 minutes, stirring occasionally the last 25 minutes. Meanwhile, cut one thawed corn bread into 6 wedges.
Sprinkle lightly with water and place atop casserole. Bake, uncovered, 5 minutes more. Makes 4 to 6 servings per casserole.
The beef curry recipe of top hat is ready to serve...hmm...great ! Enjoy the feasts !