INGREDIENTS:

2 lbs. cubed beef
1 serving spoon curry powder
2 tsp. salt
2 tsp. white pepper
1 med. onion, chopped
1 clove minced garlic
1 serving spoon vegetable oil

DIRECTIONS:

In skillet heat vegetable oil to 300 degrees. Stir in and brown beef; sprinkle on curry powder, salt, and pepper. Add onion and garlic; stir. Add 1/4 cup water; simmer 20 minutes. Serve over white rice.

INGREDIENTS:

1 1/2 tbsp. vegetable oil
1 med. Spanish onion, sliced in rings
2-3 tsp. curry powder
1 1/2 lb. lean flank steak, cut in 1-inch cubes
1/2 lb. fresh mushrooms, sliced
1 tomato, diced
1 lg. clove garlic, minced
2 tsp. salt
2 tsp. sugar
About 2 c. water
2 tbsp. cornstarch
2 tbsp. water
3 c. cooked rice

DIRECTIONS:

Heat oil in heavy skillet. Saute onion over medium heat, just until tender. Stir in curry powder; cook 1 minute. Add beef cubes and next 5 ingredients in order listed. Continue cooking until beef cubes are lightly browned.

Add enough boiling water to barely cover beef (about 2 cups). Cover skillet and simmer gently about 1 1/2 hour, or until beef is extremely tender. Thicken with cornstarch-water mixture. Serve with rice. Yield: 4-6 servings.

INGREDIENTS:

1/4 c. butter
1 c. chopped onion
2 tbsp. minced garlic
1 1/2 lbs. veal cut inot 1 in. cubes
4 c. beef stock
1 1/2 tsp. chicken base concentrate
Mango chutney
2 c. crushed pineapple
Salt and pepper
Toasted shredded coconut
Chopped macadamia nuts
Raisins
1/4 c. vegetable oil
1/2 c. chopped shallots
1/2 c. curry powder
2 c. apple sauce
Deep fried onions
Shrimp chips
Rice pilaf

DIRECTIONS:

In a large Dutch oven, heat butter and oil until butter is melted. Add onions, shallots and garlic;; saute’ until light brown. Add veal and saute’ for 5 minutes. Stir in curry powder, beef stock, chicken base, pineapple and applesauce. Bake uncovered at 450 degrees for 1 to 1 1/4 hours. Season to taste with salt and pepper and garnish with a combination of coconut, chutney, macadamix nuts, onions, raisins and shrimp chips. Serve with rice pilaf. For 6 people.