Dinner
Curried Beef in Cream Gravy Bowl
Bobotie Svickova
South African bobotie beef mince baked with curry, turmeric, and raisin under an egg-milk custard, ladled into Czech svickova cream-vegetable gravy with allspice and lemon, served alongside buttered egg noodles.
$6
20 minsPrep
40 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
1080Calories
52gProtein
58gFat
88gCarbs
18gSugar
6gFiber
1180mgSodium
280mgChol
0gSat Fat
Goes well with
Mango Lassi
local
Czech Dark Lager
international
high-protein
fusion-kitchen
Instructions
1
Prep
Tear bread into a bowl and soak in 60ml milk 5 minutes. Finely dice the bobotie onion. Mince all garlic. Peel and dice carrot and parsnip into 1cm cubes. Finely dice the svickova onion. Pick parsley leaves. Preheat oven to 350F.
2
Build 1
Heat 1 tbsp neutral oil in a skillet over medium-high 60 seconds. Add bobotie onion and cook 3 minutes until soft. Stir in 2 garlic cloves, curry powder, turmeric, 0.5 tsp allspice, cinnamon, and salt 60 seconds until fragrant. Tip into a bowl.
3
Sear
Return the skillet to medium-high and brown the beef 4 minutes breaking it up, until no pink remains. Squeeze excess milk from the bread and add bread, raisins, mango chutney, vinegar, and the spiced onion to the beef. Stir 60 seconds until combined and tip into a small ovenproof dish.
4
Bake
Whisk egg with 60ml milk and a pinch of salt in a bowl. Pour over the beef, tuck in 2 bay leaves, and bake 22 minutes until the custard is set and the top turns deep gold.
5
Build 2
While the bobotie bakes, melt 1 tbsp butter in a small saucepan over medium 60 seconds. Add svickova onion, carrot, and parsnip and cook 5 minutes until vegetables soften. Stir in remaining garlic, flour, and 0.5 tsp allspice 90 seconds until the flour smells nutty.
6
Simmer
Stream in beef stock and cream whisking constantly. Add Dijon, sugar, and remaining bay leaf. Reduce to low and simmer 12 minutes until vegetables are tender and the gravy coats a spoon. Stir in lemon juice off the heat and adjust salt.
7
Plate
Bring a small pot of salted water to a boil. Cook egg noodles 7 minutes until just tender, drain, and toss with 1 tbsp butter and a pinch of salt. Mound noodles on one side of a wide bowl. Spoon hot bobotie alongside, ladle svickova cream gravy over and between, and scatter parsley across the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g14 oz ground beef chuck
- 2 slice2 slice white bread
- 240ml1/2 cup whole milk
- 22 small yellow onion
- 88 garlic cloves
- 4 tsp4 tsp mild curry powder
- 1 tsp1 tsp ground turmeric
- 2 tsp2 tsp ground allspice
- 1/2 tsp1/2 tsp ground cinnamon
- 1 tsp1 tsp kosher salt
- 4 tbsp4 tbsp golden raisins
- 2 tbsp2 tbsp mango chutney
- 4 tsp4 tsp apple cider vinegar
- 2 tbsp2 tbsp neutral oil
- 22 large eggs
- 44 dried bay leaves
- 22 small carrot
- 11 small parsnip
- 4 tbsp4 tbsp unsalted butter
- 2 tbsp2 tbsp all-purpose flour
- 360ml3/4 cup beef stock
- 160ml1/3 cup heavy cream
- 2 tsp2 tsp Dijon mustard
- 2 tsp2 tsp granulated sugar
- 2 tsp2 tsp fresh lemon juice
- 120g4 oz dry egg noodles
- 10g4 tbsp flat-leaf parsley
