Ingredients:
- 1/2 cup shredded coconut
- 1 cup boiling water
- 2 tablespoons vegetable oil
- 1 1/2 pounds flank steak, cut into 1/2" cubes
- 1/4 cup all purpose flour
- 2 to 3 teaspoons curry powder
- 8 oz can pineapple chunks with juice
- 1 small green pepper, seeded & chopped
- 3 tablespoons mango chutney
- 1 tablespoon red currant jelly
- 1 teaspoon beef bouillon granules or base
- 1/2 tsp salt, or to taste
Preparation:
Soak coconut in water for 1 hour. Strain; reserve liquid. Brown beef cubes in skillet in oil. Stir in flour and curry and cook gently for 6 minutes. Add coconut water and pineapple with juice. Stir in remaining ingredients, bring to a boil. Stir until thickened. Transfer mixture to crockpot and cook on HIGH for 30 minutes; turn to LOW and cook for 5 hours longer. Taste and adjust seasoning. Serve over hot cooked rice.
More Beef and Rice Recipes
Beef Tips with Rice
Slow Cooker Beef Tips with Onions
Crockpot Beef Tips and Rice
Crockpot Beef Tips and Mushrooms
Beef Ribs Recipes
Beef Recipes
Ground Beef Index
Steak Recipes Index
Round Steak Recipes
Beef Casseroles
Beef Pies
Beef Stroganoff Recipes
Slow Cooker Recipes | Casseroles | Main Recipe Index
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