Get ready to embark on a mouthwatering culinary journey that will transport your taste buds straight to flavor paradise! This incredible Nan and Pap Beef Vegetable recipe is not just a meal—it's an experience that combines the rich, hearty goodness of tender beef with vibrant vegetables and aromatic curry spices. Perfect for family dinners or when you're craving something extraordinary, this dish promises to be your new go-to comfort food that will have everyone asking for seconds!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 500g rundvlees, in blokjes
- 1 ui, gesnipperd
- 2 teentjes knoflook, fijngehakt
- 1 courgette, in blokjes
- 1 paprika, in blokjes
- 2 eetlepels curry poeder
- 4 naanbroden
- Olie, voor bakken
Instructions
- Prepare all ingredients by cutting beef into uniform cubes, finely chopping onion and garlic, and dicing courgette and bell pepper into roughly equal-sized pieces.
- Heat a large skillet or heavy-bottomed pan over medium-high heat. Add a generous drizzle of cooking oil and allow it to become hot.
- Add beef cubes to the pan, ensuring they are not overcrowded. Brown the meat in batches, allowing each piece to develop a rich, golden-brown crust. This should take approximately 3-4 minutes per batch.
- Remove browned beef and set aside. In the same pan, add chopped onions and garlic, sautéing until they become translucent and fragrant.
- Sprinkle curry powder over the onions and garlic, stirring continuously to prevent burning and to release the spices' aromatic oils.
- Return beef to the pan, then add diced courgette and bell pepper. Stir to combine all ingredients and coat with the spices.
- Reduce heat to medium-low, cover the pan, and let the mixture simmer for approximately 15-20 minutes, stirring occasionally to prevent sticking.
- While the beef is cooking, warm the naan bread either in a separate skillet or in the oven to ensure it's soft and slightly crispy.
- Check the beef for tenderness. The meat should be cooked through and vegetables should be tender but not mushy.
- Taste and adjust seasoning with salt and pepper if needed. If the sauce is too thin, allow it to reduce for a few more minutes.
- Serve hot, placing the beef vegetable mixture over or alongside the warm naan bread. Garnish with fresh herbs like cilantro if desired.
Tips
- Meat Browning Secrets: Ensure your beef cubes are patted dry before browning to achieve that perfect golden-brown crust. Don't overcrowd the pan, as this will steam the meat instead of searing it.
- Spice Magic: Toast your curry powder briefly in the pan to release its full aromatic potential. This technique enhances the depth and complexity of the dish's flavor profile.
- Vegetable Precision: Cut your courgette and bell pepper into uniform sizes to ensure even cooking and a consistent texture throughout the dish.
- Tenderness Trick: If your beef seems tough, consider cooking it on a lower heat for a longer time to help break down the muscle fibers and achieve melt-in-your-mouth tenderness.
- Naan Perfection: Warm your naan bread just before serving to ensure it's soft and slightly crispy, providing the perfect accompaniment to your beef vegetable mixture.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 30g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 90mg
