Quick Japanese Dry Curry
Japanese dry curry is a quick variation on a classic dish. With less gravy, this hearty dish is full of flavor and just the right amount of spice!
- ground beef (1 pound)
- onion (1)
- garlic (1 clove)
- butter (1 tablespoon)
- carrot (1)
- bell pepper (1)
- raisins (3 tablespoons)
- tomato sauce (8 oz can)
- curry powder (3 tablespoons)
- beef bouillon (1 teaspoon)
- Worcestershire sauce (1 tablespoon)
- soy sauce (1 tablespoon)
- sugar (1 teapsoon)
- salt and pepper (to taste)
- cooked rice (4 servings)
- egg (4)
Dice the onion into large chunks and mince the garlic.
Place a large skillet over medium high heat and add the butter. Once melted, add the onion and garlic and saute until translucent.
While the onion is cooking, chop the bell pepper into large chunks and shred or chop the carrot.
Once the onions are lightly browned, add the meat and cook until browned.
Once the meat is browned, drain off excess fat from the pan, then add the bell pepper and carrot. Cook for a few minutes until just softened.
Add the remaining ingredients, then simmer for 10 minutes uncovered until the sauce has thickened.
Serve with Japanese style rice. Top each plate with an egg, either hard boiled or fried!
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