Ingredients:
1 lb
boneless beef round, cut into 1-inch cubes
all purpose flour
salt and ground black pepper, to taste
1/4 cup
vegetable oil
2 cups
onions, sliced
1 each
garlic clove, minced
1 Tbsp
curry powder
1 cup
beef broth
2 Tbsps
butter
2 Tbsps
flour
1 1/2 cups
milk
8 oz
Skinner®® Medium Egg Noodles
Cooking Directions:
1. Coat meat with all purpose flour, salt and pepper.
2. In large skillet, heat oil. Add meat; cook until browned on all sides. Add onion and garlic; cook until tender. Add 1/2 tablespoon curry powder and broth. Cover. Cook over low heat 1 1/4 hours, or until meat is tender, stirring occasionally.
3. In small saucepan, melt butter; stir in 2 tablespoons flour and remaining 1/2 tablespoon curry powder. Gradually add milk; cook over low heat, stirring constantly, until thickened. Gradually stir milk mixture into meat mixture.
4. Meanwhile, cook noodles according to package directions; drain. Pour meat sauce over hot noodles. Serve with chutney, coconut, pineapple and green pepper, if desired.