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Curry

1 large onion, peeled and chopped 1 clove garlic, peeled and minced
3 tbs. Butter or vegetable oil
1 lb. Bottom round of beef, cut in 1" cubes
1 tbs. Ground coriander
1/2 tsp. Ground turmeric
1/2 tsp. Ground cumin
1/2 tsp. Red pepper flakes
1/8 tsp. Ground ginger
2 cups beef bouillon

To cook: in a large skillet over medium high heat, saute the onion and garlic in the butter until the onion is beginning to turn dark gold. Add the meat cubes and spices and saute until cubes are brown on all sides. Turn the meat into the slow cooker. Add the bouillon to the skillet, scrape up the pan juices and turn the sauce into the cooker. Cover and cook on low for 6-8 hours, or until the meat is tender. Before serving: if the sauce seems a little thin, turn it into a skillet and cook, over high heat, for a few minutes until it thickens. Taste and add salt if needed.


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