On Feb 10, 9:56 pm, Terry > wrote:
> I don't cook much but I do like rice and beef.
>
> Suggestions please.

Beef Curry with Rice

2 lb London broil, cut into 1" chunks
3 Tbs. olive oil
2 lg onions, sliced
6 cloves, whole
2 Tbs. chopped garlic
2 cinnamon sticks
2 bay leaves
1/4 teaspoon dried crushed red pepper
1 1/2 cups whole milk
3 lg tomatoes, quartered
3 Tbs. fresh lemon juice
2 Tbs. fresh ginger, crushed and minced
3 Tbs. Maharajah Curry powder
Kosher salt and fresh-ground pepper, to taste
Hot cooked rice

Season beef with salt and pepper. In heavy large pot add 2 Tbs. oil;
over high heat, cook beef by working in batches to pot, brown beef
cubes on all sides. Remove cooked cubes and set aside to rest.

With remaining tablespoon of oil heat in same pot; use medium-high
heat. Sauté onions until tender and brown. Return beef to pot. Add
cloves, garlic, cinnamon sticks, bay leaf and dried red pepper to pot;
stir constantly to prevent garlic from burning (will be very bitter if
burned). Add in milk, tomatoes, lemon juice, ginger, curry powder and
bring to boil; stir once everything is added.

Reduce heat to simmer; cover and allow to simmer until beef is tender.
Don't forget to stir pot's ingredients occasionally. Let simmer for
2-3 hours.

Ten minutes prior to serving, increase heat to medium-high and boil
stew uncovered until juices are slightly thickened. Serve over rice.