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Curried Stew

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      Title: CURRIED STEW
 Categories: Ethnic, Soups/stews, Beef
      Yield: 4 Servings
 
           Stephen Ceideburg
      2 tb Peanut or other vegetable
           -oil
  1 1/3 lb Bottom round steak, cut into
           -1/2-inch cubes
    1/2 lg Onion, finely chopped
      2 lg Tomatoes, cored, chopped
    1/2 ts Salt
      1 ts Strong sweet curry powder,
           -or to taste
           Red pepper flakes
 
  Heat the oil in a skillet; add meat cubes and sear, turning to brown
  on all sides . Add onion and tomatoes. Cook over high heat until
  tomatoes release their juices. Add salt and curry powder and simmer
  until meat is tender. Add water if stew gets so dry it might burn.
  
  Place pepper flakes in a small bowl and pass at the table.
  
  Serves 4.
  
  PER SERVING: 200 calories, 18 g protein, 7 g carbohydrate, 12 g fat
  (3 g saturated), 45 mg cholesterol 320 mg sodium, 2 g fiber.
  
  From an article by Karola Saekel in the San Francisco Chronicle,
  8/18/93.
 
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