1/4 c. salad oil
1 lb. beef rump, cut in 1 inch cubes
2 tbsp. flour
1 (10 1/2 oz.) can condensed consomme soup
1 c. water
4 tbsp. instant minced onions OR 1 c. chopped raw onions
1/2 tsp. garlic powder OR 4 cloves garlic, chopped
1/3 c. tomato paste
1 tsp. salt
1 1/2 tbsp. curry powder
Steamed rice

Heat oil in a heavy skillet. Add meat and brown it well. Stir in well. Add consomme, water, instant minced onion, garlic, tomato paste and salt. Cover and simmer until meat is tender, about 45 minutes. Add curry powder and cook UNCOVERED 10 minutes longer. Serve over fluffy rice.

If made ahead - simmer the curry until meat is tender and refrigerate. (Add curry powder when you re-heat it). I double this each time. Serve with Spiced Spiados, Green Beans and Salad - Great! Better made ahead. Enjoy!