from Diane B.’s book, Corvallis, OR
2 lbs of well trimmed top round steak, cut in 1/2″ strips.
2 cloves garlic
2 lge onions
2 lge green peppers
2 c. sliced mushrooms
1/2 t. black pepper
2 t. salt
1 c. red wine (burgundy)
5-6 pinches curry powder
In a heavy skillet, brown well the beef strips in 2 T. olive oil and a clove of garlic.
In a 2nd skillet, saute the onions and green peppers and garlic. When vegetables are near tender, add the mushrooms and continue to saute until mushrooms are tender. Add the pepper, salt and an additional garlic clove, minced.
Mix the sauteed vegetables with the browned beef and add 1 c red wine. Cook slowly for 1/2 hour. Then add the curry powder and simmer for another hour.
You may eat now or simmer for more time or store overnight when flavor will be even better. Be sure to place curry powder in at least an hour before serving so that it will not taste bitter.
Serve this over white rice and a nice salad.
Submitted by: Diane B