Delicious indeed, and it makes the kitchen smell heavenly.
Ingredients:
- 1 tablespoon flour
- 1⅛ teaspoon salt
- ⅛ teaspoon pepper
- 1 pound round steak, cut into ¾-inch cubes
- ¼ cup oil
- 2 cups sliced onions
- ½ minced clove garlic
- 1 teaspoon curry powder
- 2 beef bouillon cubes
- 1 cup boiling water
- ½ cup tomato juice
Preparation:
Combine flour, salt, pepper; roll meat in flour mixture. In 2 tablespoons oil in skillet or Dutch oven, brown meat well on all sides. Add the rest of the oil, onions, and garlic. Saute until light brown. Sprinkles with curry powder; add bouillon cubes and water.
Simmer, covered, for 1¼ hour, or until meat is tender. Add tomato juice and reheat. Serve on hot fluffy rice or with mashed or boiled potatoes.
To do ahead: Day before or early in day, prepare and cook curry till tender as above. Refrigerate. At serving time, add tomato juice; reheat and serve as above.
Credit: Good Housekeeping Cook Book, Seventh Printing, January 1958
