1 lb. cubed stew beef
1/2 lb. cubed veal
2 tbsp. flour
Salt & pepper
2 tbsp. bacon fat or corn oil
1 lg. onion, diced
4 carrots, diced
4 stalks celery, diced
1 (16 oz.) can tomato sauce
1 (16 oz.) can water
1/4 tsp. curry powder
1 c. rice
1 tsp. salt

Drench beef and veal cubes in flour with salt and pepper. Brown in bacon or corn oil with diced onion; brown on all sides, stirring occasionally.

Then add carrots, celery, tomato sauce, water and season with curry powder. Simmer while you cook rice in 1 quart boiling water with 1 teaspoon salt.

Serve in separate dishes with tossed salad and Italian dressing and French or Italian bread. Spoon the stew over the fluffy rice, onto the individual plates, at the table.