I have to say I am very thankful for recipe Friday.
This week I thought I'd share one of my family's oldies but goodies. It says its Indonesian Meatballs Curry, but I leave it to you to decide if they use Golden Mushroom Soup in their curry. This originally came from MicroWave Bake Litton, but we kind of took it and ran.
Ingredients:
1 can (28 oz) peach halves (or fresh peaches if you have the time, pitted and sliced in half)
1.5 teaspoons curry powder
1lb ground beef
.25 cup rolled oats
.25 cup finely chopped onion
.25 cup milk
.5 teaspoon salt
.125 teaspoon of pepper (that's one-eighth y'all)
1 can of Golden Mushroom Soup
.25 cup red wine
1 teaspoon curry powder (I've been known to use half a bottle)
Cooked white rice
Directions:
- Turn the rice on or set it up on the stove, do it first. It will keep.
- Preheat oven to 400 degrees
- Combine ground beef, rolled oats, onion, milk, salt, and pepper, mix with hands and make about 24 meatballs. Place in greased 8x8" glass pan
- In a medium bowl, combine soup, wine,
a whole lotta1 teaspoon of curry powder. Pour mixture over meatballs. - Slide it all into the oven and bake for 15 to 20 minutes or until centers of meatballs are not pink.
- Meanwhile, drain peaches, reserve the syrup. Blend syrup with
a whole lotta1.5 teaspoons of curry powder. Arrange peach halves in another glass 8x8" baking dish. Drizzle with curry mixture. - Pop the peaches in the oven with the meatballs. They are done once they are hot.
- Serve over that hot rice you just finished making.
We've tried this with apricots and found it was more tangy. We eat this a minimum of once a month, especially since we got a rice cooker last year. Does not do so well with chicken. I measure the curry based on color. It should be a golden brown, even with the red wine in there.
What's your favorite curry recipe?
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