Recipe - Curried Beef

Three fourths pound Boneless beef top round
steak
One half cup Chopped red bell pepper
Three fourths cup Chopped onion
1 teaspoon Olive oil
2 teaspoon Curry powder
Three fourths cup Tomato juice
One fourth cup Raisins
1 teaspoon Beef bouillon granules
One half cup Cold water
1 tablespoon Cornstarch

Trim fat from meat. Thinnly slice across the grain into bitesize
strips.
Preheat a coated nonstick skillet over mediumhigh heat. Add pepper
and onion and stirfry for 2 minutes; remove vegetables and set aside.
Add cooking oil to skillet. Add beef and stirfry over high heat for 2
minutes or till nearly done. Add curry powder; stirfry for 1 minute more.
Carefully stir in tomato juice, cooked vegetables, raisins, and bouillon
granules. Stir together cold water and cornstarch. Stir into meat
mixture. Cook and stir till thickened and bubbly, then cook and stir for 2
minutes more. Serve over hot rice.

per Three fourths cup serving: 191 Kcal 5.7g fat (1.7g sat fat) 27% CFF 626mg Na
(20.2 PRO/ 5.7 FAT/ 15.2 CHO)
Posted to MCRecipe Digest V1 #183

Date: Sun, 04 Aug 1996 20:11:14 0500

From: "R. Winters" rosie@iadfw.net