Bombay Beef Mushroom Curry

beef stroganoff in big pan with rice in a bowl
  • 1.5 pounds stew beef
  • 2 cups mushrooms, quartered
  • 1 large yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1-2 cups beef stock
  • ¼ cup coconut milk
  • 2 teaspoons cumin
  • 1 tablespoon ground coriander
  • 1 teaspoon chili powder
  • 1 teaspoon turmeric
  • 1 teaspoon ground ginger
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 tablespoon olive oil
  1. Mix cumin, coriander, chili powder, turmeric, ginger, salt and pepper in a small bowl. Set aside.
  2. In a heavy-bottomed skillet, heat olive oil and sauté onions until translucent. Add garlic and stir frequently, 1 minute.
  3. Add beef to the skillet, along with the spice mixture and tomato paste. Stir to combine. Add 1 cup beef stock and stir, scraping the bottom of the pan to pick up bits of flavor.
  4. Add mushrooms and bring sauce to a boil. Reduce heat to low and simmer for 1 hour, stirring often.
  5. Add coconut milk and stir until blended. Simmer for an additional 20-30 minutes. Season with more salt and pepper, to taste.