Indian Beef With Peanut Sauce
|Flank steak/Round steak / other beef of your choice||1 Pound|
|Safflower oil||2 Teaspoon|
|Chopped onion||1⁄3 Cup (5.33 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Grated peeled apple/Unsweetened applesauce||1 Cup (16 tbs)|
|Brown rice flour||1 Teaspoon|
|Condensed beef broth/Homemade stock||1 Cup (16 tbs)|
|Dark seedless raisins||1⁄2 Cup (8 tbs)|
|Curry powder||1 Teaspoon|
|Chopped chutney||2 Teaspoon|
Open flank steak so it is flat.
Partially freeze meat and then cut into thin slices on the diagonal.
Heat oil in a large frying pan.
Brown meat in three or four batches (remove to bowl as it is done and replace with more).
When it is all browned, set aside.
In the same pan, saute the onion, garlic, and fresh apple until apple is just soft; return meat to pan.
(If you are using applesauce, add it just before meat.) Stir in flour.
Add remaining ingredients.
Stir until well blended and mixture comes to a boil.
For flank steak, about 5 minutes cooking is enough, just to blend flavors.
If less tender cuts of meat are used, longer cooking is recommended, up to 30 minutes.
Serve over brown rice.
Sprinkle with shredded coconut if desired.
Pass Peanut Sauce.
Variations: If you can use wheat and gluten, you can substitute unbleached flour fpr the brown rice flour.
If you can use gluten but not wheat, you can substitute barley flour for the brown rice flour.
Serving size: Complete recipe
Calories 1238 Calories from Fat 286
% Daily Value*
Total Fat 29 g45.3%
Saturated Fat 10.6 g53.2%
Trans Fat 0 g
Cholesterol 120 mg40%
Sodium 3015.4 mg125.6%
Total Carbohydrates 116 g38.5%
Dietary Fiber 10.4 g41.7%
Sugars 76.6 g
Protein 107 g213.3%
Vitamin A 8.3% Vitamin C 29.2%
Calcium 10.9% Iron 45.4%
*Based on a 2000 Calorie diet