2 - 2 1/2 lbs. boned chuck steak
1/3 c. all purpose flour
1 tsp. salt
1/4 tsp. pepper
3 tbsp. salad oil
2 (10 1/2 oz.) cans beef consomme
1/2 tsp. garlic salt
1/2 tsp. ground ginger
2 tsp. curry powder
1/4 c. finely chopped onion
1/2 c. chutney
1/3 c. seedless raisins
2 tomatoes, peeled & quartered
1 (16 oz.) pkg. regular rice
1/4 c. chopped green pepper
1 c. boiling water
Lemon slices (opt.)
Parsley (opt.)

Cut meat into bite size cubes. Combine flour, salt and pepper. Dredge meat in flour mixture, and brown in hot oil in a heavy Dutch oven. Add consomme, garlic salt, ginger, curry powder, onion, chutney and raisins; stir well.

Cover and simmer 2 to 2 1/2 hours or until meat is tender. Add tomatoes and simmer 5 minutes longer.

Cook rice according to package directions. Cook green pepper 1 minute in 1 cup boiling water; drain and stir into rice.

Spoon rice into serving dish and top with meat mixture. Garnish with lemon slices and parsley, if desired.

Makes 8 servings.