Recipe - Braised Curried Beef

1 pound Beef chuck
4 White onions
2 sl Fresh ginger root
1 tablespoon Sherry
1 tablespoon Water
1 teaspoon Sugar
1 One half cup Stock
2 tablespoon Oil
One half teaspoon Salt
2 (up to)
3 tablespoon Curry powder
1 tablespoon Cornstarch
3 tablespoon Water

1. Cut beef in 1inch cubes. Slice onions.

2. Mince ginger root and combine with sherry, water and sugar. Heatbut
do not boilstock.

3. Heat oil in a heavy pan. Add salt, then beef. Toss meat quickly in hot
oil to coat.

4. Add cut or sliced up onions. Brown beef on all sides. Then add curry powder and
stir to blend in with meat (2 to 3 minutes).

5. Add gingersherry mixture and stir in 2 minutes more.

6. Add heated stock and simmer, covered, until meat is tender (about 45
minutes).

7. Blend cornstarch and remaining cold water to a paste; then stir in to
thicken sauce. Serve hot. VARIATIONS:

In step 3, add to the heated oil the salt, curry and onions, and
stirfry until onions are lightly browned; then add beef and brown. Omit
the gingersherry mixture. Pick up steps 6 and 7.

In step 4, add with the cut or sliced up onions 1 pound raw potatoes, peeled and
cut in 1One half inch cubes. Brown with the beef.

At the end of step 7, add 1 pound potatoes, peeled, cubed and deepfried
to a golden brown; or 1 large tomato, peeled and minced .

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.