East Indian Beef Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
2 cup: Bread cubes, half-inch
1 tsp: Curry powder,
2 tbsp: Butter (or marg.), melted
2 cup: Milk,
1/4 lbs: Beef, dried, cut in pieces
12 ounce: Mushroom sauce, (2-6oz. cans)
Cold water,
1 cup: Cheese, Sharp, shredded
3 tbsp: Butter, or marg.
7 ounce: Spaghetti, cooked
3 tbsp: Flour, all-purpose
Directions:
Toss bread cubes with 2 tablespoons melted butter. If dried beef is
salty, soak in cold water about 30 minutes. Drain.
Melt 3 tablespoons butter in saucepan or skillet. Saute dried beef
until lightly browned. Blend in flour and curry powder. Combine
milk and mushroom sauce. Add all at once to dried beef mixture. Stir
constantly until sauce thickens and boils, about 1 minute. Remove
from heat. Blend in cheese, stirring until melted.
Arrange alternating layers of spaghetti and dried beef mixture in a
greased 1-1/2 quart shallow baking dish, ending with beef mixture.
Top with bread cubes. Bake at 375 degrees for 20 minutes or until
mixture is bubbly.
SOURCE: Southern Living Magazine, November 1972. Typos by Nancy
Coleman. Submitted By NANCY COLEMAN On 12-01-94
Source from luhu.jp
salty, soak in cold water about 30 minutes. Drain.
Melt 3 tablespoons butter in saucepan or skillet. Saute dried beef
until lightly browned. Blend in flour and curry powder. Combine
milk and mushroom sauce. Add all at once to dried beef mixture. Stir
constantly until sauce thickens and boils, about 1 minute. Remove
from heat. Blend in cheese, stirring until melted.
Arrange alternating layers of spaghetti and dried beef mixture in a
greased 1-1/2 quart shallow baking dish, ending with beef mixture.
Top with bread cubes. Bake at 375 degrees for 20 minutes or until
mixture is bubbly.
SOURCE: Southern Living Magazine, November 1972. Typos by Nancy
Coleman. Submitted By NANCY COLEMAN On 12-01-94
Source from luhu.jp