Beef Curry

This mild curry is a straightforward aromatic dish that can be made in advance and actually tastes better after it is reheated. For a stronger flavour use hot curry powder.

Ingredients serve 8

1.4 kg diced chuck steak

100 ml vegetable oil

1 onion (250 g)

½ cup plain flour (70 g)

1 liter beef stock

1 tsp salt (10g)

1½ tbsp mild curry powder (25g)

Method

Place half the oil in a saucepan, seal the diced meat and put aside in a bowl.

Place the remaining oil in the saucepan; add the sliced onion and curry powder.

Add the sealed meat, flour, salt and the beef stock.

Bring to the boil for 5 minutes while stirring and let it simmer under a lid for 50—60 minutes.

Serve on a bed of boiled rice and garnish with thinly sliced red and green capsicum.

Note: The flavour of curry is improved if the dish is made the day before use.

Cook in a slow cooker on low for 8 hours or on high for 4 hours.

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