Frank’s Vindaloo Beef Curry 0

This is not authentic, but it’s good:

1 cp chopped onions
2 stalks celery, sliced
3 lg. mushrooms, sliced
1/2 bell pepper, diced
2 cloves garlic, minced, or equivalent garlic powder or minced garlic
3 tbs ground coriander
1 1/2 tsp ground cumin
1 1/2 tsp ground mustard
2 tsp red pepper flakes
1/2 tsp black pepper
1 1/2 tsp ground ginger
1 tsp basil
2 tsp vinegar
2 lbs. top round or flank steak, cut in 1 inch cubes
2 1/2 cps beef stock or water and one beef bouillon cube
salt
2 tbs lemon juice

Saute fresh vegetables in dutch oven until onions are translucent.

Add spices and vinegar and stir.

Add meat and cover. Cook, stirring occasionally, until meat is browned.

Add stock. Cover and cook over slow heat until meat is tender. Add salt and lemon juice.

Server over rice. Accompany with lime pickle or chutney (for the faint of heart), puri, and cucumber and sour cream salad.

Variations:

1. Add additional spices, such as paprika. No one will notice.

2. Add a dried habenero pepper for extra pep.

3. Use chicken instead of beef.

4. Marinate meat in red wine; reserve marinade and use in place of vinegar (makes a sweeter dish).

Derived from a recipe in the Best Cookbook in the World.