Japanese Beef Curry

• 4 tablespoons unsalted butter
• 1 large turnip, peeled and cut into small cubes
• 2 Yukon gold potatoes (about 12 ounces), cut into small cubes
• 1 red onion, chopped
• Kosher salt
• 3 tablespoons all-purpose flour
• 2 tablespoons curry powder
• 2 cups low-sodium chicken broth
• 1 cup frozen peas and carrots
• 1 teaspoon sugar
• Freshly ground pepper
• 1 12 -ounce flank steak
• Cooked white or brown rice, for serving (optional)

1. Melt 1 tablespoon butter in a large pot over medium-high heat.
2. Add the turnip, potatoes, all but 2 tablespoons of the chopped red onion and a pinch of salt.
3. Cook, stirring occasionally, until the vegetables are slightly softened, about 3 minutes; remove to a plate.
4. Melt 2 tablespoons butter in the pot.
5. Sprinkle in the flour and curry powder; cook, stirring, 1 minute.
6. Gradually whisk in the broth until smooth.
7. Return the potato mixture to the pot; add the peas and carrots and the sugar.
8. Bring to a boil, then reduce the heat to medium.
9. Cover and simmer 10 minutes; uncover and simmer 5 more minutes.
10. Season with salt and pepper.
11. Season the steak with salt and pepper.
12. Melt the remaining 1 tablespoon butter in a nonstick skillet over medium-high heat.
13. Add the steak; cook 4 minutes per side.
14. Let rest 5 minutes, then slice against the grain.
15. Serve with the curry and rice.
16. Top with the reserved red onion.
17. Per serving: Calories 493; Fat 19 g (Saturated 10 g); Cholesterol 75 mg; Sodium 166 mg; Carbohydrate 54 g; Fiber 4 g; Protein 27 g
18. Photograph by Justin Walker

unsalted butter, cubes, gold potatoes, red onion, kosher salt, allpurpose, curry powder, chicken broth, carrots, sugar, freshly ground pepper, brown rice

Taken from www.foodnetwork.com/recipes/food-network-kitchens/japanese-beef-curry.html (may not work)