- 1 1/2 cups low sodium beef broth
- 1 tablespoon cornstarch
- 1/2 tablespoon curry powder
- 3 cloves garlic pressed
- sea salt and freshly ground black pepper to taste
- 1 tablespoon olive oil divided
- 1 1/2 pounds beef chuck roast trimmed, cut into 1/4-inch thick slices
- 2 large onions thinly sliced into rings
- In a small bowl, whisk together broth, cornstarch, curry powder, garlic, salt and pepper until cornstarch has dissolved; set aside.
- In a large skillet, heat half of the oil over medium-high heat. Add half of the beef slices, salting and peppering to taste; cook, stirring occasionally, until browned, about 2 minutes; remove from skillet keep warm. Repeat this process with remaining beef slices.
- In the same skillet, heat remaining oil; add onions and cook until softened and slightly browned, about 4 minutes. Return beef slices and their juices to the skillet along with the broth mixture. Cook until sauce has slightly thickened.
SERVING SUGGESTION: Serve over brown rice. Add a big spinach salad on the side. VEGETARIAN: Replace the beef with 1 1/2 pounds of vegetables of your choice (eggplant, carrots, green beans, cauliflower). Use vegetable broth. KOSHER: Make sure beef is certified kosher. GLUTEN FREE: Make sure broth and curry powder are gluten free. Use arrowroot starch instead of cornstarch. NUTRITION: Per serving: 205 Calories; 6g Fat; 29g Protein; 7g Carbohydrate; 1g Dietary Fiber; 66mg Cholesterol; 107mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 1 Vegetable; 1/2 Fat. Points: 5
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