STEW:

1/2 c. chopped onion
1 c. tomato juice
1 c. (canned) beef stock
2 lbs. round steak, trim and cut in 1 1/2 inch cubes
2 tbsp. vegetable oil
1 (8 oz.) can tomato sauce
1/2 tsp. curry powder
1 tsp. minced fresh ginger
6 drops Tabasco
1/2 tsp. salt or to taste

Heat oil, add stew meat brown well. Remove from pan, add onion to drippings and stir fry until soft. Return meat, add curry powder, ginger and salt. Stir fry one minute, add the rest of the stew ingredients. Bring to a boil, reduce heat to simmer, cover and cook tender 1 1/2 to 2 hours.

RICE:

1 tbsp. vegetable oil
1 clove garlic, halved
1 c. uncooked rice
1 c. water, hot
1 c. beef stock, hot
Salt to taste

GARNISHES:

1 (8 oz.) can pineapple chunks
1 jar chutney
1 c. peanuts

In heavy pan with a lid, heat 1 tablespoon vegetable oil, add the garlic clove. Cook turning until golden. Do not burn. Remove garlic, discard. Add rice to garlic oil, stir to coat and stirring frequently, cook until golden. Add hot water and stock, add salt. Bring to boil reduce heat to low. Cover and cook about 20 minutes until liquid is absorbed and rice tender. Keep warm until ready to serve. Serve garnishes in small bowls on the side. Serves 4 to 6.