Beef Curry Supreme

This is my very favorite curry ever! It is fabulous, tasty, and full of flavor. This is the recipe that our mom used when we were growing up, and it's awesome. Originally, it calls for 2 lb lamb shoulder, but I've never used lamb. I'm almost positive that Mom only ever used beef too. I can never find chutney, so (as I noted in the recipe) I just use salsa and add a dash of ginger. And then I add a few apple slices, diced.

My husband loves loves this recipe, too. :) Anyway, I hope you enjoy!

Beef Curry Supreme

submitted by Erin  ~  The Sisters Cafe

2 lb beef sirloin tip roast

1/3 c. butter

1 clove garlic, crushed

½ onion, chopped

¼ c. celery, chopped

1/3 c. flour

2 tsp curry powder

2 c. beef bouillon broth(I use 3 beef bouillon cubes and 2 c. water)

½ c. chutney (I use salsa plus a dash of ginger, and a few apple slices, diced small.)

¼ c. slivered almonds

1 tsp prepared mustard

1/8 tsp pepper

Salt to taste

Condiments:

Chutney

Chopped nuts*

Shredded coconut (toasted until golden)*

Minced parsley

Crumbled crisply fried bacon

Thickly sliced green onions*

Sweet crushed pickle relish

Chopped hard-cooked eggs*

Raisins*

Chopped preserved ginger

(You don't have to have all of them; just serve the curry with at least three of the condiments. I asterisked the condiments that I've used. I couldn't tell you if the other condiment options are good choices or not.)

Cut the meat into 1-inch cubes. Brown on all sides in the butter in a large skillet. Add the garlic, onion, and celery and cook 5 minutes. Add flour and curry. Cook 3 minutes longer. Add chicken bouillon and cook, stirring constantly until mixture thickens. Add chutney, almonds, mustard, and pepper. Salt to taste. Reduce heat and simmer 30 minutes, until tender. Serve over hot rice with 3 or more condiments.