Japanese Beef Curry

Directions

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