Beef Curry

Beef Curry
This is similar to the first dinner I ever cooked. Being the last kid at home, (all my siblings, Linda included, had all gone off to college or gotten married). My mom, for about 2 years, had taken a moratorium from cooking and we ate out almost every night! One day after school when I was 16 I was watching MTV and flipping through some magazine of my mother’s, when I came across a recipe that caught my attention. Curry In A Hurry! I read it, walked into my mothers office and said, “I need 20 bucks”. “Why?”, she said. “I’m making dinner”. She handed me the money and I made dinner. It turned out good. I use filet now and not top round and I’ve added a few upgrades – but it’s still really good!

Beef Curry
1 lb Filet Mignon
2 onions cut in wedges
8 large Paris mushrooms sliced thinly
3 cloves garlic sliced thinly
1 Tbs + 1 tsp curry powder
1 cup tomato juice
1/2 cup water
1 tsp salt + more to season beef
1/4 tsp sugar
1/4 tsp cinnamon
black pepper to taste
1 Tbs olive oil

Slice the filet into strips of about 1/4 inch thick. Set aside and season on both sides with salt & pepper. I like to let them sit out at room temperature until I’m ready for them. Cut the onions and mushrooms and also set aside. In a cast iron skillet, heat the oil and quickly sear the meat on each side for about 1 minute. Remove from heat and set aside again. In the same skillet cook the onions, garlic, sliced mushrooms and curry for about 5 minutes; stirring often. Add the tomato juice, water, salt, sugar and cinnamon to the mixture. Simmer for 2 minutes; then add the beef and cook ~ 2 minutes. Serve with rice or mashed potatoes… Delicious!



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