Yoshie's Curried Beef and Rice Recipe

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Her name was Yoshie and she was my houseguest for ten days many years ago. She spoke 7 languages and was a chaperone from Tokyo with a teen 4-H exchange program. Yoshie loved to cook and wanted to prepare dinner every night for us. Did we protest? Not! Curried Beef and Rice was a thumbs-up favorite of teens and families wherever she went. Definitely a comfort food stew for fall and winter evenings. Doesn't seem authentically Japanese, but most likely represents the influence of Southeast Asian cuisine. I haven't tried substitutions but am sure it would be great using chicken or pork too.

Prep time:
Cook time:
Servings: 4


Cost per serving $0.78 view details
  • 1 tablespoon oil
  • 12 ounces lean beef steak (round, top sirloin or your choice)
  • 2 medium onions chopped
  • 2 cloves garlic, peeled and minced
  • 2 carrots peeled and cut into 1" slices
  • 1 or 2 stalks celery cut in 1/2" slices
  • 2 medium potatoes, peeled and cut in big chunks
  • 4 tablespoons butter
  • 1/3 cup flour
  • 3 or 4 tablespoons curry powder (depending on desired heat)
  • 1/4 cup applesauce
  • 1/2 teaspoon salt
  • 2 cups cooked rice
  • Water


  1. Heat oil in large skillet or saucepot over medium.
  2. Trim beef of excess fat and cut into 1 inch cubes. Saute beef in hot oil til lightly browned, about 3-4 minutes.
  3. Add onions, garlic, carrots, celery and potatoes to beef; stir-fry 5 more minutes adding a little more oil if needed to prevent sticking.
  4. Add 2 cups water, cover and bring to a boil. Reduce heat and simmer 30 minutes, stirring occasionally.
  5. Meanwhile melt butter over low heat in medium saucepan. Stir in flour and curry powder to form a paste. Gradually stir in 1 1/2 cups water and cook over medium stirring until gravy consistency and mixture begins to boil. Remove from heat.
  6. When vegetables are tender add curry gravy, applesauce and salt to them stirring well to combine. Heat thoroughly and serve with hot rice.
  7. Recipe makes 4 generous entree servings each with 1/2 cup of rice.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 392g
Recipe makes 4 servings
Calories 656  
Calories from Fat 349 53%
Total Fat 39.2g 49%
Saturated Fat 17.63g 71%
Trans Fat 0.09g  
Cholesterol 91mg 30%
Sodium 471mg 20%
Potassium 872mg 25%
Total Carbs 57.14g 15%
Dietary Fiber 6.2g 21%
Sugars 5.93g 4%
Protein 20.66g 33%
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