I’m on a bit of an ‘old school recipe’ roll at the moment. I’ve made three batches of jam drops in the last week trying to perfect my recipe before posting it (they taste out of this world but can’t get the jam to sit still in the middle). I’ve been scouring through the old cookbooks that’ve been covered in dust since last year when the weather started to turn. I’m in search of some comfort food for chilly nights in front of the fire. Food that not only warms the body, but is good for the soul.
A good friend of mine also asked me recently if I had any slow cooked meat recipes that didn’t use tomatoes. Well theres no tomatoes in this recipe, but you’ll find some apples and bananas on the ingredient list instead. I agree, you don’t often see the ingredients beef + apples + bananas together in the same sentence.
Give it a go though. It really works. It’s a delicious slow cooked meal using a cheaper cut of meat that the whole family will love. Cook it on the stove top or pop it in to a slow cooker if you have more time. It stems from an early edition of the Australian Women’s Weekly recipe book entitled BEST EVER RECIPES! Say no more.
It really is another oldie, but a goodie. Serve it up with some boiled rice and a mountain of steamed vege for a good, hearty meal. Like many of the old recipes, it doesn’t look the most appetising. There is no sprinkled basil or grated parmesan scattered over the plate; not much to work with in terms of making the dish look pretty. It’s the taste that matters though.
beef curry w apples + bananas (serves 2 x hungry adults, 2 x kiddies + with some leftovers)
1 x kilo of chuck steak, trimmed and cut in to 2.5cm pieces (You can cut the pieces smaller if you are making it for little kiddies)
1 x large brown onion, diced
2 x garlic cloves, crushed
2 x bananas, peeled and diced
2 x apples, peeled and diced
2x heaped teaspoons of curry powder (the original recipe says to use 2 x tablespoons but I prefer to be a little less heavy handed here so that the kiddies will eat it)
3 x tablespoons of plain flour
3 x cups of water
1 x beef stock cube
1 x heaped teaspoon of brown sugar (similarly, the original recipe says to use 1 x tablespoon but I find it sweet enough with the heaped teaspoon)
Salt and freshly cracked pepper
Butter, for frying the meat
- In a large heavy based pan, melt a good knob of butter and in batches, brown the meat on all sides. Season with salt and pepper. Set the meat aside.
- In the same pan – add the onion and garlic and cook for a few minutes until softened. (Add a touch more butter if the pan is dry).
- Add the chopped bananas, apples, and curry powder. Stir and cook for 1 minute.
- Add the flour and cook for another minute, stirring around to coat the fruit.
- Add the water, stock cube, brown sugar and another good seasoning of salt and pepper. Bring to the boil.
- Back the heat off to a very low simmer and return the meat to the pan.
- Cook for 2 1/2 – 3 hours on the stove top (or until the meat just completely falls apart), making sure that it doesn’t burn on the bottom. (Cook it on the lowest heat possible). Similarly, you can transfer the meat to a slow cooker and let it do it’s thing for 8 hours on low.
Serve with boiled rice or mashed potato and steamed veggies.
- You can also cook this in a slow cooker. Simply follow all of the steps listed above and then transfer the meat and liquid all in to a slow cooker instead of letting it simmer on the stove. It’ll be perfect after 8 hours on a low setting.
- This tastes even better the day after as the flavours have time to really develop. If you have friends coming over for dinner – why not make this in your slow cooker the day before, and then throw it in a pie using some frozen puff pastry sheets for the most delicious meal! It’ll impress. Trust me.
- The apples and bananas melt in to the sauce as it slow cooks so you won’t be biting in to bits of fruit when you’re eating it.
If you make this curry please leave your comments below, or post your pic on Insta, tagging #los_kitchen. xx