DBE

View Original

Curried Beef

For a printable version of this recipe, click here.

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

  1. Slowly heat shortening in large heavy skillet.

  2. In this, brown meat well on all sides; remove, then brown onion and apples.

  3. Add enough water to consommé: make 2 cups.

  4. Pour into skillet.

  5. Add salt, pepper, curry powder, and meat; cover and simmer for 1 1/2 hours or until meat is tender.

  6. In a small bowl, blend flour with lemon juice and a little liquid from the skillet to make a smooth paste.

  7. With a large spoon stir paste into the liquid in the skillet.

  8. Cook, stirring all the time until it thickens.

  9. Serve surrounded by a collar of hot rice.

  10. Provide currants, coconut, pineapple, and mango chutney (Major Greys) condiments.

Courtesy of member Joan Dan, House of Lancaster Cookery Book, 1986