Beef Curry

Curry was originally an Indian dish. It became popular in Britain during the British colonization
of India in the 1700s, and curry soon became a favorite in Australia as well. This
dish is usually served with plain white rice and a variety of condiments for garnishing, such
as peanuts, sliced bananas, golden or dark raisins, diced pineapple, sliced or chopped hard-boiled,egg, and bottled chutney.
11/2 lb. beef round steak cut into
1-inch cubes (Ask the butcher to
do this for you or check your
grocery store for beef that has
already been cut up.)*
3 tbsp. vegetable oil
2 large onions, peeled and finely
chopped
2 cloves garlic, peeled and crushed
2 tsp. finely chopped fresh
gingerroot
11/2 tbsp. curry powder
1 tsp. salt
1 large tomato, peeled and chopped
11/2c. canned beef stock
1 tbsp. soft butter
2 tbsp. flour
1. Use a sharp knife to trim any fat from steak. Place meat in a casserole dish.
2. Preheat oven to 350°F.
3. Heat oil in a large skillet over medium-high heat. Add onions,garlic, and gingerroot to the skillet and cook 2 to 3 minutes.
4. Stir in curry powder and cook another minute or two. Add salt,chopped tomato, and beef stock. Bring to a boil while stirring.
5. Pour the curry sauce over the beef.Cover the casserole with a lid or heavy-duty aluminum foil. Place in oven and bake for 1¥ hours, or until very tender. (Instead of
baking, you can also simmer the beef curry in a covered saucepan on
the stove. Place saucepan over very low heat and cook for about 2 hours, or until beef is very tender.)