Pressure Cooker Beef Curry (Japanese)

PRESSURECOOKRECIPES.COM(3)
Hank Hill: "I have made this 4 or 5 times with different comb…" Read More
9Ingredients
2Hours
470Calories

Ingredients

US|METRIC
  • 2 pounds chuck steak (USDA Choice Grade, Canada AAA Grade blade steak, 1.5 inch in thickness)
  • 6 garlic cloves (medium, chopped)
  • 3/4 cup homemade unsalted chicken stock
  • 222 grams curry roux (Japanese, cube or homemade Japanese curry roux)
  • 1 tablespoon Japanese soy sauce
  • 1 1/2 pounds yellow onions (and shallots, thinly sliced)
  • 3 tablespoons unsalted butter
  • 1/3 teaspoon baking soda
  • salt and ground black pepper (Kosher, to taste)
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    NutritionView More

    470Calories
    Sodium20% DV470mg
    Fat34% DV22g
    Protein98% DV50g
    Carbs6% DV17g
    Fiber16% DV4g
    Calories470Calories from Fat200
    % DAILY VALUE
    Total Fat22g34%
    Saturated Fat10g50%
    Trans Fat
    Cholesterol150mg50%
    Sodium470mg20%
    Potassium1080mg31%
    Protein50g98%
    Calories from Fat200
    % DAILY VALUE
    Total Carbohydrate17g6%
    Dietary Fiber4g16%
    Sugars7g14%
    Vitamin A6%
    Vitamin C20%
    Calcium6%
    Iron25%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(3)

    Hank Hill 10 months ago
    I have made this 4 or 5 times with different combinations of curry roux. Even my curry hating wife eats it. I prefer to cut the chuck roast and sear it on all sides. I then cut it into chunks. Better flavor than when I did the whole chuck, at least to me. Also I find the 32 minute cook time to be a little long. Don’t like the texture.
    Lee 2 years ago
    Perfect taste. The ingredients and steps are amazingly simple yet produced such fabulous and deep taste. One of the best recipe I ever tried. Thank you for sharing
    Minh 2 years ago
    Changed the way I cook Japanese curry!

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