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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

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