Curried Beef with Creamy Vegetable Gravy — Curried Beef in Cream Gravy Bowl - Bobotie Svickova
South African bobotie beef mince baked with curry, turmeric, and raisin under an egg-milk custard, ladled into Czech svickova cream-vegetable gravy with allspice and lemon, served alongside buttered egg noodles.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Tear bread into a bowl and soak in 120ml milk for 5 minutes. Finely dice one bobotie onion (reserve the other for later use). Mince all 8 garlic cloves. Peel and dice carrots and parsnip into 1cm cubes. Finely dice the second onion for the svickova gravy. Pick parsley leaves. Preheat oven to 350°F.
Build 1
Heat 2 tbsp neutral oil in a large skillet over medium-high for 60 seconds. Add the first diced onion and cook 3 minutes until soft. Stir in 4 garlic cloves, 4 tsp curry powder, 1 tsp turmeric, 1 tsp allspice, cinnamon, and salt for 60 seconds until fragrant. Tip into a bowl.
Sear
Return the skillet to medium-high and brown the beef for 5 minutes, breaking it up until no pink remains. Squeeze excess milk from the bread and add bread, raisins, mango chutney, vinegar, and the spiced onion to the beef. Stir for 60 seconds until combined and tip into a medium ovenproof dish.
Bake
Whisk 2 eggs with 120ml milk and a pinch of salt in a bowl. Pour over the beef, tuck in 2 bay leaves, and bake for 22–24 minutes until the custard is set and the top turns deep gold.
Build 2
While the bobotie bakes, melt 2 tbsp butter in a medium saucepan over medium for 60 seconds. Add the second diced onion, carrots, and parsnip and cook 5–6 minutes until vegetables soften. Stir in remaining 4 garlic cloves, flour, and remaining 1 tsp allspice for 90 seconds until the flour smells nutty.
Simmer
Stream in beef stock and cream, whisking constantly. Add Dijon, sugar, and remaining 2 bay leaves. Reduce to low and simmer for 12–14 minutes until vegetables are tender and the gravy coats a spoon. Stir in lemon juice off the heat and adjust salt and seasoning to taste.
Plate
Bring a medium pot of salted water to a boil. Cook egg noodles for 7 minutes until just tender, drain, and toss with 2 tbsp butter and a pinch of salt. Divide noodles between two wide bowls, mounding on one side. Spoon hot bobotie alongside, ladle svickova cream gravy over and between, and scatter parsley across the top.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.