Recipe of the Week #3!

Hey there everyone! Sorry I'm late on the recipe of the week but, trust me, it will be worth it! For everyone who is looking for a great new taste that is packed with a ton of flavor, this Curried Beef dish for you. I have made it both with meat and vegetarian and both times I was not disappointed. As always I will first post the recipe and then the things that I have changed. Enjoy! Feedback is appreciated!

Ingredients

• 1 tablespoon all-purpose flour
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 1 pound beef top round steak, cut into thin 3-inch strips
• 3 tablespoons canola oil, divided
• 2 cups sliced onions
• 1 garlic clove, minced
• 1 teaspoon curry powder
• 1 teaspoon beef bouillon granules
• 1 cup boiling water
• 1/2 cup tomato juice
• 3 tablespoons tomato paste
• Hot cooked noodles or rice

Directions

• In a large resealable bag, combine the flour, salt and pepper; add beef. Seal bag and shake to coat. In a large skillet, brown beef in 2 tablespoons oil; drain.
• Add the onions and remaining oil; saute until onions are golden brown. Add garlic; cook 1 minute longer. Sprinkle with curry. Dissolve bouillon in boiling water; pour over beef and onions.
• Bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat is tender.
• Add tomato juice and paste; cook for 5 minutes or until heated through. Serve with noodles or rice. Yield: 4 servings.

The first time I made it I made it exactly as the recipe said to. And it was great. The 2nd time I made it I decided to try vegetarian, so I added cauliflower florets. So to make the cauliflower curry you follow the directions as specified but skip the entire step having anything to do with the meat. Put the florets into the saucepan BEFORE putting in the tomato paste/juice and put the lid on for about 6 minutes on until the cauliflower is tender. The first time I used egg noodles and the 2nd time I used brown rice. I prefer the egg noodles, use yolkless noodles for a healthier alternative, you can't taste the difference! 

Enjoy!!!