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.