Garlic Prawns with Chilli served with French Bread | Beef Curry | Cream Puffs with Hot Caramel Sauce

Beef Curry

Ingredients:
3 – 4 large slices of Rump Steak
2 medium Onions
3 sticks of Celery
1 large or 2 medium Carrots
1 Red Capsicum
1 Green Capsicum
2 Granny Smith Apples
3 dessertspoons of Curry Powder
2 teaspoons of Crushed Garlic
1 tbsp of Soya Sauce
½ teaspoon of Chopped Chilli
1 large tin of Coconut Milk
2 Beef Stock cubes
4 tbsp of Olive Oil

Method:

Wash steak, trim off fat then cut into cubes about 25mm
Put all the meat into a plastic bag with flour hold bag tight then shake to coat milk.
Cook in a 30cm frypan with deep sides, add oil, garlic, chilli then meat, start to brown and then add Soya Sauce.
When brown take out meat, add chopped onion, carrot, a drop more oil then curry powder and toss about onions till cooked then return meat.
Add coconut cream, stock cubes and a little water and mix together stirring regularly.
10 minutes later add all the other vegetables, capsicum, celery, apples etc. All chopped and leave skins on apples for colour.
Then slow cook till meat is tender.