|Beef top round steak||1 (3/4 Inch Thick)|
|Onions||2 Medium, each cut into quarters|
|Garlic||1 Clove (5 gm), cut in half|
|Curry powder||4 Teaspoon|
|Tomato juice||1 Cup (16 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Salt||1 1⁄4 Teaspoon|
|Ground cinnamon||1⁄4 Teaspoon|
1. Cut steak lengthwise in half. Then, with knife held in slanting position almost parallel to the cutting surface, slice each half crosswise into 1/8 inch-thick slices. Set aside.
2. In 12-inch skillet over medium-high heat, in 2 tablespooons hot salad oil, cook onions, garlic, and curry powder 5 minutes, stirring often. Remove mixture to bowl; discard garlic.
3. In same skillet over high heat, in 2 more tablespoons hot salad oil, cook meat, stirring frequently, until browned on all sides, about 2 minutes. Add onion mixture, tomato juice, and remaining ingredients; heat to boiling. Reduce heat to low; cover and simmer 5 minutes, stirring often.