Beef Curry

Betty Crocker’s Party Book, p. 48

1 ½ tbsp. cooking (salad) oil

1 med. Spanish onion, sliced in rings

2 to 3 tsp. curry powder

1 ½ lb. lean flank steak, cut into 1” cubes

½ lb. fresh mushrooms, sliced

1 tomato, diced

1 large clove garlic, minced

2 tsp. salt

2 tsp. sugar

2 tbsp. cornstarch

2 tbsp. water

I didn't realize going in that flank steak is one of the kind-of-expensive beefs. But it tasted really good!

Heat oil in heavy skillet. Saute onion over med. heat, just until tender. Stir in curry powder; cook 1 min. Add beef cubes and remaining ingredients in order listed.

A subtle color scheme, but an attractive one.

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 ½ hr. or until beef is extremely tender. Thicken with cornstarch-water mixture. Serve with steamed rice.

THERE'S the beef!

My Rating: 3/5 "This is... this is a 1960s Betty Crocker version of curry. But! Despite the fact that it doesn't have a ton of flavor, it does get the beef cubes insanely tender. The mushroomy undertones are nice too."