Beef curry udon

Step 1/6

• 150 g beef
• 1 onion
• 1 carrot
• 1 scallion

• cutting board
• knife

Thinly slice beef. Chop onion, carrot, and scallions.

Step 2/6

• 2 tbsp unsalted butter
• 4 tbsp flour
• 1 tbsp curry powder
• 1 tbsp garam masala

• frying pan
• whisk
• paper towels

Melt butter in a frying pan over medium heat. When butter is melted, add flour and whisk constantly until the mixture turns golden brown, approx. 5 min. Turn off heat and whisk or mix in the curry powder and garam masala until a dry, crumbly paste forms. Remove paste and wipe out frying pan with a paper towel.

Step 3/6

• vegetable oil (for frying)

• rubber spatula

Add oil to wiped out frying pan over medium-high heat. When the oil is shimmery, add beef slices and let them brown on both sides. Add onions and carrots, and sauté for approx. 5 min.

Step 4/6

• 700 ml beef stock
• 1 tbsp soy sauce
• 1 tbsp mirin

Deglaze with beef broth, soy sauce, and mirin, and cook for approx. 5 – 7 min. more. Add curry paste and stir well until the curry thickens.

Step 5/6

• 300 g udon noodles

• pot
• sieve

Cook udon noodles according to package instructions, drain, and distribute among serving bowls.

Step 6/6

• egg (for serving)
• shichimi togarashi (for serving)

• ladle

Ladle the curry over noodles and top with scallions, eggs, and togarashi. Enjoy!

Enjoy your meal!