Tomato Curry Beef [this Tastes Nutty, Not Like Curry!] |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is hearty with a soup-y gravy, really good over rice on a cold day... and probably good chilled in the summer, as well Ingredients:
2 tablespoons safflower oil |
1 lb round steak, sliced very thin |
3 large ripe tomatoes, quartered |
1 large green pepper, cored and cut in slices |
2 onions, peeled and cut into wedges |
1/2 cup chicken stock |
1 teaspoon curry |
1 tablespoon sugar |
2 tablespoons cornstarch |
2 tablespoons water |
Directions:
1. Slice round steak very thin and lightly salt.
2. Let sit for 5-10 minutes.
3. Heat oil and flash-fry beef in a 4 quart pot.
4. Add tomatos, pepper, onion and quickly fry to 2-5 minutes.
5. Add chicken stock, curry and sugar and cook 5-10 more minutes.
6. Add cornstarch whisked into cold water to dissolve to thicken the soup-y gravy/chicken stock.
7. Serve over rice or noodles or bread.
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