Recipe: Bengal Beef Curry (Brer Rabbit Molasses recipe, 1950's)

BENGAL BEEF CURRY

"Curry Powder is an exotic balanced combination of some 16 different spices, and originated in India where it is often very strong and hot. Here, we use curry powder with a light hand, and this recipe for Bengal Beef Curry is typically American. The Molasses provides just that touch of a slightly sweet base so many folk like so well."

1/3 cup all-purpose flour
2 teaspoons salt
1/8 teaspoon ground black pepper
1 1/4 pounds beef chuck, cut into 1 1/2-inch cubes
1/4 cup shortening
1 3/4 cups water, divided use
1 large onion, peeled and quartered
1 green pepper, cut into rings
1/4 cup cold water
2 tablespoons Gold Label Brer Rabbit Molasses
1 cup sour cream
1 1/2 teaspoons curry powder

Combine flour, salt and pepper; coat meat thoroughly in flour mixture; save remaining flour mixture.

Brown meat on all sides in hot shortening in a heavy frying pan.

Add 1 1/2 cups water; cover and simmer until meat is nearly tender, 1 1/2 to 1 3/4 hours.

Add onion; continue simmering about 25 minutes longer.

Add green pepper; simmer 5 minutes.

Combine the reserved flour mixture with remaining 1/4 cup cold water and molasses. Stir into meat mixture. Simmer until thickened, stirring carefully.

Stir in sour cream and curry powder. Heat thoroughly.

Makes 5 servings
From: Faith's Collection at Recipelink.com
Source: Magazine recipe clipping, Brer Rabbit Molasses ad, 1959