Japanese Curry Rice

INGREDIENTS

• 1/2 lb beef cut for stew
• 2 onions medium
• 2 carrots small
• 3 potatoes medium
• 1 Tbsp oil
• 3 1/2 cups water Or see the package for the amount of water
• 1 box curry sauce mix 4 oz
• steamed rice

OPTIONAL SEASONINGS

• 1 Tbsp ketchup
• 1 Tbsp Worcestershire sauce
• 1 Tbsp apricot jam
• 1 Tbsp soy sauce
• 1 tsp curry powder optional
  

INSTRUCTIONS

• Cut meat and vegetables into bite size pieces.
• Heat oil in a pot, add meat and brown in oil. Take the meat out.
• In the same pot, fry onions for 8 minutes. Add carrots and potatoes, then add the cooked meat.
• Add water to the pot. After it boils, skim any fat, and reduce heat to low. Cover and cook for 45 minutes until the meat becomes tender. If using a pressure cooker, cook for 15 minutes.
• Remove from heat and add curry sauce mix. Stir well so the pieces of the mix dissolve.
• If you'd like to use the optional seasonings above, now add the ketchup, Worcestershire sauce, apricot jam, and soy sauce. Let simmer for 10-15 minutes (cook longer if you'd like it thicker).
• If you’d like to add the optional curry powder, stir it in just before serving.
• Pour the curry over rice.