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.