Japanese Beef Curry

Ingredients

• Beef round

  Eye of round, separable lean and fat, trimmed to 1/8" fat, all grades, raw

  1 ½ lb or 680g

• Onions

  Raw

  1 large or 150g

• Curry paste

  4 tsp or 20g

• Red potatoes

  Flesh and skin, raw

  3 potato, medium or 639g

• Carrots

  Raw

  3 large or 216g

• Water

  Plain, clean water

  3 cup or 710g

• White rice

  Long-grain, regular, raw, enriched

  3 cup or 555g

Directions

1. Cook rice according to package directions.
2. Meanwhile, dice beef into 1 inch pieces.
3. Dice one large onion.
4. In a large skillet, sauté meat and onion in oil until lightly browned, about 3 minutes. Add carrots and potatoes. Discard excess oil.
5. Add 3 cups of water and bring to a boil. Reduce heat, cover and simmer until meat and potatoes are tender, about 10 minutes.
6. Add curry and sauté to coat.
7. Simmer for another 5 minutes or so, stirring constantly (if curry sauce becomes too thick, just add water).
8. Pour over freshly cooked rice. Enjoy!