500g minced beef,
250g diced beef,
1 medium sized onion,
3 medium/large carrots,
1 300g tin of marrowfat peas,,
1 170g tub of Maykway curry sauce mix, (mild)
1/4 cup of wine, (optional)
3 tbsp olive oil, or veggie oil, (which ever you prefer)
dash of Worcestershire or soy sauce. (optional)
Firstly peel and grate the carrots and put these on to boil in a pan of water salted to taste.
While they are cooking, finely chop the onion, then add this to the minced beef and 2 tbsp of oil and cook in a large saucepan over a medium heat until done. Turn down the heat and add the full tub of maykway curry sauce and stir in until thoroughly mixed with the beef then add the carrots along with the water they were cooked in, followed by the tin of peas. Leave to thicken stiring occasionally so it doesn’t stick. (Note! you will possibly have to add more water to reach a nice consistency, just boil a kettle and add a little at a time as desired.)
Next slice the diced beef into thin strips, and fry these in the remaining tbsp of oil over a high heat for a minute each side to seal them, then add the wine and the dash of Worcestershire or soy sauce (actually I add a splash of both), and top up with water till the meat is just covered over, turn down the heat cover the pan and simmer until most of the liquid has gone, by which time the meat should be lovely and tender, then just add to the curry.
Note! If like myself you like a lot of the curry sauce you can add a tbsp of corn flour to thicken things up a bit more, thus allowing more liquid to be added resulting in more sauce. If this is the case add it at the same time as the curry sauce mix. As an onion lover I also like to add some larger chunks of onion shortly before dishing out the curry. This way it remains nice and crunchy which I think adds a welcome texture to the curry.