Beef Curry

A somewhat spicy, sweet, and fragrant dish made from the famous Goron spice, this Hylian dish is often served with rice and is very filling. While the list of ingredients appears daunting, this dish is actually quite simple to make for an entire family to enjoy.

Ingredients

Curry Roux

3 tbsp of goat butter
4 tbsp of flour

2 tbsp of Goron spice
1/4 tsp of ground spicy pepper

Curry

3 onions
4 swift carrots
1 large potato
5 Hylian mushrooms
2 pounds of fresh beef stew meat
rock salt
ground black pepper
2 tbsp of Tabantha wheat flour
2 tbsp of olive oil (or palm fruit oil if unavailable)
2 tbsp of goat butter

2 cloves of garlic, minced
1 inch of ginger, grated
1 tbsp of Goron spice
2 tbsp of tomato paste
1 cup of red wine
8 cups of beef stock
2 sprigs of Hylian herb
2 tbsp of milk
1 tbsp of dark soy sauce
1/4 of an apple

Directions

1) To make the curry roux, prepare butter and flour as you would for regular roux, but cook until it is light brown in color (about 25 minutes). Once the proper color is reached, add the Goron spice and spicy pepper, then cook for an additional 30 seconds before removing from heat. Set aside.
2) Thinly slice the onions, quarter the carrots and potato, and slice the mushroom. Soak the potatoes in water for 15 minutes to remove the starch.
3) Slice the beef into 1 1/2-inch cubes, then sprinkle with salt and pepper. Coat the meat with flour.
4) In an iron skillet on high heat, brown the meat with half of the butter and oil.
5) In a large pot, heat the rest of the butter on medium heat and add the onion. Add the rest of the oil and stir to fully coat the onion. Add about a tsp of salt and sauté.
6) Add garlic, ginger, Goron spice, and tomato paste and sauté for 2 minutes, then add the beef and wine and allow the alcohol to evaporate.
7) Add the vegetables and mushrooms and pour in the broth just until it covers the ingredients. Cover the pot with the lid and bring to a boil.
8) Once boiling, skim off whatever fat and scum rises to the top, then add the Hylian herb and the rest of the broth. Replace the lid, this time leaving it slightly ajar, and simmer until the vegetables and mushrooms become tender, making sure to skim off the scum occasionally.
9) Place the curry roux in a ladle, and using a fork or chopsticks, slowly dissolve into the curry. Stir often so that the curry doesn't burn.
10) Add the milk and the soy sauce, then grate the apple. Simmer on low heat while stirring occasionally until curry becomes thick (usually after an hour). Serve hot with rice.

Preparation Time

40 minutes

Cook time

1 hour and 40 minutes

Total time

2 hours and 40 minutes

Yield

6 servings

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While a Hylian recipe, the main ingredient that ties this dish together is actually a Goron invention: Goron spice. Although the Gorons themselves only eat rocks, they invented this spice to have something to sell to their tourists, and as such, its contents are a well-kept secret. Hylian chefs got a hold of this spice and the rest is history, but to this day no chef has been able to fully replicate the fragrant blend of spices that go into this marvelous dish without Goron aid.