Yield: 4 servings
|\N \N||Stephen Ceideburg|
|2 tablespoons||Peanut or other vegetable oil|
|1⅓ pounds||Bottom round steak, cut into 1/2-inch cubes|
|½ large||Onion, finely chopped|
|2 larges||Tomatoes, cored, chopped|
|1 teaspoon||Strong sweet curry powder, or to taste|
|\N \N||Red pepper flakes|
Heat the oil in a skillet; add meat cubes and sear, turning to brown on all sides . Add onion and tomatoes. Cook over high heat until tomatoes release their juices. Add salt and curry powder and simmer until meat is tender. Add water if stew gets so dry it might burn.
Place pepper flakes in a small bowl and pass at the table.
PER SERVING: 200 calories, 18 g protein, 7 g carbohydrate, 12 g fat (3 g saturated), 45 mg cholesterol 320 mg sodium, 2 g fiber.
From an article by Karola Saekel in the San Francisco Chronicle, 8/18/93.