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9Ingredients
2Hours
470Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 lb. 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 Tbsp. Japanese soy sauce
- 1 1/2 lb. yellow onions (and shallots, thinly sliced)
- 3 Tbsp. unsalted butter
- 1/3 tsp. baking soda
- salt and ground black pepper (Kosher, to taste)
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NutritionView More
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470Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories470Calories from Fat200 |
| % DAILY VALUE |
| Total Fat22g34% |
| Saturated Fat10g50% |
| Trans Fat |
| Cholesterol150mg50% |
| Sodium470mg20% |
| Potassium1080mg31% |
| Protein50g |
| Calories from Fat200 |
| % DAILY VALUE |
| Total Carbohydrate17g6% |
| Dietary Fiber4g16% |
| Sugars7g |
| 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.
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Reviews(2)
Hank Hill 5 years 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 6 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