Beef Vindaloo

Beef Vindaloo – This delectable one-skillet curry delivers all the rich depth, taste, and spice you expect from restaurant beef vindaloo. It’s almost impossible to believe it’s handmade!

Beef Vindaloo Ingredients

For the Beef

• 3 tablespoons of neutral oil
• 1 teaspoon each of salt and freshly cracked black pepper
• 2 pounds of the beef chuck are required.
• For the Sauce

  Combine one medium onion, three minced garlic cloves

• two teaspoons of garam masala
• two teaspoons of cumin
• one teaspoon of paprika
• one teaspoon of turmeric
• one teaspoon of ground mustard
• one-half teaspoon of cayenne pepper (omit for a milder flavor)
• one-half teaspoon of ground ginger
• one-half teaspoon of cinnamon
• two tablespoons of tomato paste
• one-fourth cup of apple cider vinegar
• one cup of low-sodium beef stock,

To Serve (All Optional)

• warmed naan
• plain Greek yogurt
• cooked basmati rice
• all of which are optional

Equipment

• cutting tool
• chopping block
• massive bowl
• Heavy-bottomed pot or large skillet with a cover
• a substantial wooden spoon or spatula
• huge dish or plate

Instructions

1. Cut beef chuck into 2-inch-thick cubes with a sharp kitchen knife and then transfer the cubed beef chuck to a large mixing bowl.
2. In a mixing bowl, add 12 grams of freshly ground black pepper and 1 teaspoon of salt. Salt and pepper the beef thoroughly by tossing or gently stirring it. Place aside.
3. In a large skillet, heat the oil to medium-high. Add neutral oil to the hot pan and swirl to coat the bottom with oil. Heat the oil to a shimmering hotness over medium heat.
4. When the oil is shimmering hot, add the seasoned beef chuck to the skillet. Sauté meat throw until carmelized on all sides, around 6 minutes. Set the browned beef aside on a plate or bowl.
5. Turn down the heat to medium in the skillet. Pan should not be drained.
6. In the skillet, add onion chopped. Stir frequently for 15 minutes, or until the onion is browned and caramelized. Onions should not be burned.
7. In a skillet, add minced garlic once the onion has caramelized. After mixing everything together, cook the onions and garlic together for two minutes, or until the garlic is soft.
8. Garam masala, cumin, paprika, turmeric, ground mustard, cayenne, ground ginger, and cinnamon should be added to the skillet after two minutes.
9. Stir to combine all of the spices. Cook for one minute, stirring constantly, or until the spices are fragrant.
10. In the skillet, add the tomato paste. Just stir until all of the spices and paste are incorporated.
11. Pour apple cider vinegar into the skillet to clean it up. Stir frequently and scrape up any browned bits that may be stuck to the bottom of the skillet as you cook for two to three minutes.
12. Mix gently to incorporate the beef stock that has been added. Return the browned beef to the skillet, and cook the mixture over medium heat until the liquid boils.
13. Reduce heat to medium-low when the liquid is just beginning to boil. Put a lid on the skillet and let the beef and sauce simmer for 60 minutes.
14. Mixture should be stirred occasionally while simmering, and beef should be flipped as necessary to ensure even cooking. Note: If the sauce becomes too thick, add one to two tablespoons of beef stock to thin it down. Before adding more, stir to fully incorporate the stock.
15. Taste the sauce and adjust the salt as necessary after the beef is fully cooked and tender and the sauce has thickened to the desired consistency. Note: Stir in 12 to 1 teaspoon packed brown sugar if the vinegar flavor is too strong, and simmer for another 2 to 3 minutes.
16. Remove skillet from heat when sauce has reached your desired flavor. Partition hamburger vindaloo into equivalent parcels and serve promptly over basmati rice with warmed naan and 1 to 2 spots plain Greek yogurt whenever wanted.