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Makes 4 servings.
Ingredients
1/4 c. shortening or salad oil
1 1/2 tsp. salt
2 lb. chuck, cut into 1-inch cubes
1/4 tsp. pepper
3 c. thinly sliced apples
2 tsp. curry powder
1 c. thinly sliced onion
1/4 c. unsifted all-purpose flour
1 (10 oz.) can beef consommé
1 Tbsp. lemon juice (undiluted)
2 c. hot cooked rice
Method
Slowly heat shortening in large heavy skillet.
In this, brown meat well on all sides; remove, then brown onion and apples.
Add enough water to consommé: make 2 cups.
Pour into skillet.
Add salt, pepper, curry powder, and meat; cover and simmer for 1 1/2 hours or until meat is tender.
In a small bowl, blend flour with lemon juice and a little liquid from the skillet to make a smooth paste.
With a large spoon stir paste into the liquid in the skillet.
Cook, stirring all the time until it thickens.
Serve surrounded by a collar of hot rice.
Provide currants, coconut, pineapple, and mango chutney (Major Greys) condiments.
Courtesy of member Joan Dan, House of Lancaster Cookery Book, 1986