1 lg. yellow onion
1 1/2 lb. chuck steak
8 oz. carrots
1 beef stock cube
1 pt. boiling water
Salt and pepper
2 tbsp. oil
1 level tbsp. flour
2 level tbsp. curry powder
2 level tbsp. mango chutney
1 level tbsp. tomato puree

Skin and chop the onion. Cut the meat into bite sized pieces. Wash peel and slice the carrots. Dissolve the stock cube in the boiling water. Fry the onion in the oil for 3 minutes or until soft. Add the meat and carrots and fry for another 5 minutes or until browned.

Stir in the flour and curry powder. Fry for 2 minutes. Gradually stir in the stock. Add the chutney, tomato puree, salt and pepper. Cover the pan, bring to boil and simmer very gently for 2 hours or until meat is tender. Serve with rice, chutney and yogurt.