Beef Cury Supreme

By nicolecluff

Ingredients

• Condiments:
• 2 lb beef sirloin tip roast
• 1/3 c. butter
• 1 clove garlic, crushed
• 1/2 onion, chopped
• 1/4 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)
• 1/2 c. chutney (I use salsa plus a dash of ginger, and a few apple slices, diced small.)
• 1/4 c. slivered almonds
• 1 tsp prepared mustard
• 1/8 tsp pepper
• Salt to taste
• 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

Preparation

Step 1

(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.