This is a recipe (& photo) I found on the SD Beef council site: http://www.BeefIt'sWhat'sForDinner.com
I usually make a standard Beef Pot Roast the day before ( lightly flour and brown a 4 lb. beef roast, put it in a roaster, pour a cup of Burgundy wine & can of Beefy mushroom soup over it, bake @ 350 with carrots, potatoes and a couple of onions for 2-3 hours--it's delicious & makes it's own gravy, but there is usually enough roast beef left over for another meal, so this is what I sometimes do with it). So here you go: two meals out of one cut of beef. Frugal & delicious cooking. What a bargain!
South Seas Curried Beef over Jasmine Rice
1.
1 package (about 17
ounces) refrigerated fully-cooked beef tips with gravy
2.
1 cup uncooked
Jasmine or white rice
3.
1 cup unsweetened
coconut milk
4.
2 teaspoons curry
powder
5.
2 teaspoons grated
fresh ginger
6.
1/2 cup diced red
bell pepper
7.
1/3 cup sliced
green onions
8.
1/2 cup toasted
coconut
Instructions
1.
Prepare rice
according to package directions; keep warm.
2.
Meanwhile combine
coconut milk, curry powder, ginger and beef tips with gravy in nonstick
skillet; bring to a boil over medium heat. Reduce heat to medium-low; cover and
simmer 5 minutes, stirring occasionally. Stir in bell pepper and green onions;
cover and simmer 2 minutes.
3.
Serve beef mixture
with rice. Sprinkle with toasted coconut
