Description
This Beef Vindaloo recipe is a flavorful and aromatic dish with tender beef cooked in a spicy and tangy sauce. Serve it over basmati rice with a side of warm naan and a dollop of Greek yogurt for a satisfying meal.
Ingredients
Units
Scale
For the Beef
- 2 pounds beef chuck
- 1 teaspoon salt
- 1/2 teaspoon freshly cracked black pepper
- 3 tablespoons neutral oil
For the Sauce
- 1 medium onion (chopped)
- 3 cloves garlic (minced)
- 2 teaspoons garam masala
- 2 teaspoons cumin
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1/2 teaspoon ground mustard
- 1/2 teaspoon cayenne pepper (omit for more mild flavor)
- 1/2 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- 2 tablespoons tomato paste
- 1/4 cup apple cider vinegar
- 1 cup low-sodium beef stock (plus more as needed)
To Serve (All Optional)
- cooked basmati rice
- warmed naan
- plain Greek yogurt
Instructions
- Prepare the Beef: Cut beef chuck into 2-inch cubes and season with salt and pepper.
- Sear the Beef: Brown the seasoned beef in a skillet, then set aside.
- Caramelize Onions: Cook chopped onions until browned and add minced garlic.
- Add Spices: Incorporate garam masala, cumin, paprika, turmeric, mustard, cayenne, ginger, and cinnamon.
- Finish the Sauce: Stir in tomato paste, vinegar, and beef stock. Simmer with beef until tender.
- Adjust Seasoning: Taste and adjust salt, sugar, and vinegar as needed.
- Serve: Divide into portions and serve over rice with naan and Greek yogurt.
Notes
- For a milder dish, omit cayenne pepper.
- Adjust vinegar with brown sugar if too strong.
- Add Greek yogurt to offset spiciness.
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 450
- Sugar: 3g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 120mg
