Recipe - Curried Beef And Rice

1 pound Lean, boneless sirloin steak
1 tablespoon Curry powder
One half teaspoon Salt
1/8 teaspoon Ground red pepper
1 teaspoon Vegetable oil
1 cup Onion, coarsely chopped
2 Cloves garlic, minced
1 cup Longgrain rice, uncooked
1 cup Nosalt added beef broth
One half cup Raisins
14 One half ounce Can nosalt added stewed
tomatoes, undrained
2 tablespoon Sliced almonds, toasted

Trim fat from steak. Cut steak into Three fourths " cubes. Combine curry powder, salt
and red pepper; stir well. Reserve 1 tsp. curry mixture; set aside.
Sprinkle remaining curry mixture evenly over steak. Heat oil in a large
nonstick skillet over MediumHigh heat. Add steak; cook 4 minutes or until
steak loses its pink color. Remove steak from skillet; set aside. Add onion
and garlic to skillet; cook 2 minutes. Add reserved teaspoon curry mixture,
rice and next 3 ingredients; bring to a boil. Cover, reduce heat, and
simmer 25 minutes or until liquid is absorbed. Return steak to skillet;
stir well. Remove from heat; let stand, covered 5 minutes. Spoon onto
individual serving plates; top with cut or sliced up almonds. Yield: 6 servings. Per
1 cup steak mixture and 1 tsp. almonds: 309 calories, 6.1 gr. fat, 46 mg.
cholesterol MC formatting by bobbi744@sojourn.com

Recipe by: Cooking Light Card Posted to Digest eatlf.v097.n062 by Roberta
Banghart bobbi744@sojourn.com on Mar 06, 1997