1 lb. beef chuck
4 round onions
2 slices ginger
1 tbsp. sherry
1 tbsp. water
1 tsp. sugar
1 1/2 c. stock
2 tbsp. oil
1/2 tsp. salt
2 to 3 tbsp. curry powder
1 tbsp. cornstarch
3 tbsp. water

Cut beef into 1 inch cubes Mince ginger, combine with sherry, water and sugar and hold for use later. Cut onions into 1/2 inch strips. Heat stock to below boiling point. Heat oil in a heavy pot, add salt, then beef, coating beef with hot oil. Add onions and curry powder and brown beef on all sides, stirring to blend curry powder with the meat and onions. This should take 2 to 3 minutes. Add ginger-sherry mixture and cook 2 more minutes. Add heated stock; cover tightly and simmer 45 minutes. Blend cornstarch and water and add to thicken. Serve hot.

VARIATION: Add 1 pound of cubed potatoes (raw) in step 4 (along with the onions).