Title: Beef curry
 Categories: Beef
      Yield: 6 Servings
 
    1/4 c  + 2 teaspoons all-purpose
           -flour
    3/4 ts Salt
  1 1/2 lb Beef fillet blotted dry and;
           -cut into 1" chunks
      2 tb Vegetable oil
      4 lg Shallots; thinly sliced
      2 ts Minced garlic
      2 ts Minced ginger
      2 ts Curry powder
      1 lg Golden Delicious apple;
           -cored and shredded
      2 ts Sugar
      1 ts Ground cumin
      1 ts Turmeric
      3 c  Beef broth
    1/4 c  Currants
    1/4 c  Tomato paste
           Water; as needed
    1/4 c  Torn cilantro leaves; for
           -garnish
 
  Place 1/4 cup flour, salt, pepper to taste and beef in a plastic food
  bag. Seal the bag and shake to coat the beef.
  
  Heat 1 tablespoon oil in a 12-inch non-stick skillet over medium high
  heat. When hot, sear the beef on all sides, about 2 minutes. Remove
  from the skillet and set aside.
  
  Heat the remaining 1 tablespoon oil in the skillet. Add shallots,
  garlic, ginger, curry powder and apple, and cook, stirring often,
  until the shallots are softened, about 4 minutes. Stir in the
  remaining 2 teaspoons flour, sugar, cumin and turmeric, and cook 1
  minute.
  
  Stir in broth, currants and tomato paste, and simmer, uncovered,
  until the mixture has the consistency of sour cream, about 10
  minutes. Add water as needed if the sauce is too thick. Add beef and
  accumulated juices to the sauce. (Curry can be prepared to this point
  and refrigerated up to 2 days or frozen as long as 1 month. Bring to
  room temperature before reheating. Gently reheat until just heated
  through but not long enough to cook beef further if rare is
  preferred. Add water as needed.) Taste and adjust seasonings. Garnish
  with cilantro. Serve with assorted chutneys.
  
  NOTES : Can substitute lamb, chicken, turkey or shrimp for the beef
  with excellent results.  Hot, fragrant basmati rice is a perfect
  backdrop for the spicy curry. Reprinted in The Sacramento Bee October
  1, 1997. Recipe