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Prep Time: 45 Minutes Cook Time: 180 Minutes |
Ready In: 225 Minutes Servings: 15 |
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Perfect to serve when friends come over for dinner. It's sweet taste and fun add-ons make it kid-friendly too. It comes from a friend of our family's from New Zealand. If you can't find the powdered soup mixes, feel free to use canned mushroom soup and canned potato leek soup, just omit the 4-5 cups of water at the end. Ingredients:
5 lbs lean beef chuck |
1/2 cup curry powder |
1/4 cup gluten-free flour |
4 onions, sliced |
2 garlic cloves |
4 ounces mushroom soup mix |
4 ounces potato soup mix |
1 tablespoon lemon juice |
4 -5 cups water |
1 cup fruit chutney |
1/4 cup orange marmalade |
1 tablespoon tamari soy sauce |
1 cup peanuts |
1 cup shredded coconut |
8 ounces diced tomatoes |
1 cup raisins |
1 cucumber |
2 bananas |
Directions:
1. Coat meat with curry and flour mixed together.
2. Brown with onions and garlic in pan with a small amount of vegetable oil.
3. When browned, remove from pan and place in casserole dish (9x13 or larger).
4. Sprinkle with soup mixes, stirring to coat meat.
5. In a bowl, combine marmalade, chutney, lemon juice, soy sauce, and a 1/2 cup of water. Pour over meat and add enough water to sauce for the sauce to be level with meat.
6. Bake at 300 deg. F for 2-3 hours.
7. Serve over rice. Provide peanuts, coconut, diced tomatoes, raisin, diced cucumbers, and diced bananas to sprinkle on top.
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