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Dakota Beef & Pasta Curry
Nora O'Hearn

8 ounces wide noodles
1 pound beef sirloin steak, cut ¾ inch thick
2 tablespoons vegetable oil
½ red bell pepper, cut into strips
½ green bell pepper, cut into strips
½ cup chopped onion
½ cup chopped celery
2 teaspoons curry seasoning or to taste
1 teaspoon salt
½ cup sliced water chestnuts, drained
1 can (10-ounce) beef broth
1/3 cup water
3 tablespoons flour

Golden raisins
Coconut flakes
Mandarin oranges

Cut steak across the grain into thin strips. In a large nonstick skillet over medium high heat, sauté steak in oil until no longer pink. Remove steak and set aside. In same skillet, brown red and green pepper, onion and celery until tender crisp. Return beef to skillet; add curry, salt and water chestnuts. In a sealable container combine beef broth, water and flour. Shake well and stir into meat mixture. Simmer 10 minutes or until thickened.

Cook pasta according to package directions; drain. On a large serving platter, arrange pasta and cover with meat sauce. Add garnishes in decorative pattern. Serves 4 to 6.

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