Beef vindaloo
Sometimes something as simple as changing the cut of meat in a recipe can make the difference between an hour and a half of cooking to dinner on the table in about 20 minutes.
The spicy Indian dish Beef Vindaloo is usually made with chunks of stew meat that need to be simmered at least an hour. But by switching to thinly sliced top sirloin, about 10 minutes of cooking time is all that’s needed. Don’t let the ingredient list of this version discourage you--it really takes no time at all to get together.
Serve the beef with basmati rice and a cool raita to temper the beef’s heat.
Slice the beef as thinly as possible, then set it aside.
Combine the coriander, cumin, cinnamon, turmeric, cayenne and the salt in a small bowl. Set aside.
Melt the butter in a large skillet over medium-high heat. Add the shallots and cook, stirring until golden brown, about 2 minutes. Add the garlic and the ginger and cook, stirring until the mixture is very fragrant, about 1 to 2 minutes. Add the combined spices and cook 1 minute. Then add the beef, brown sugar, vinegar and beef broth. Bring to a simmer and cook until the flavors are well blended, 6 to 8 minutes.
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