MEATS
CURRIED BEEF
Take 2 or 3 pounds of moderately lean beef, cut into inch-square pieces, boil in clear water until the meat is tender. Cold boiled meat will also do. Put 2 tablespoonfuls of butter into a skillet, cut into this very finely a medium-sized onion and let it gently simmer without browning the butter; then add to it a tablespoonful of flour and enough stock to make a thin gravy, salt to taste and pour over the cubes of meat; then sprinkle from a 1/3 of a teaspoonful of curry powder to as much as desired over the whole and let it boil up thoroughly. Serve very hot.
Sister John E. Mohler, Warrensburg, Mo.
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