Grandma Smith's Slow Cooked Sweet Beef Curry

Recipe By: Grandma Smith
Serving Size: 6

Ingredients:
500 g chuck steak, cubed
2 tablespoons plain (all-purpose) flour
salt and pepper
1 tablespoon curry powder
2 tablespoons butter
1 brown onion, diced
1 carrot, sliced
1 green apple, diced
1 tablespoon sultanas
2 teaspoons sugar
1 tablespoon lemon juice
500 milliliters beef stock

Directions:
1. Place the flour, curry powder and salt and pepper in a large zip lock bag and shake to combine. Pop the beef pieces in the bag and shake until the beef is coated in the seasoned flour. Set aside

2. Melt butter in a saucepan over a medium heat add the beef (reserving any excess flour) and fry until lightly browned.

3. Add carrot, apple and onion. Cook for about five minutes or until softened. Add sultanas, sugar, lemon juice and stock. Cook for a few minutes until pan is deglazed (all the brown bits come up off the bottom). Add any left over flour to the liquid, stir to combine.

4. Tip all of the mixture into the slow cooker and cook on low for 4-6 hours, or until the meat is meltingly tender. Serve with steamed rice.

Bearnaise Sauce

Recipe By: Donna Hay Modern Classics
Yield: 3/4 Cup

Ingredients:
100 milliliters white wine
2 tablespoons white wine vinegar
1 1/2 tablespoons fresh tarragon sprigs
3 egg yolks
125 grams butter, melted

Directions:
1. Place the wine, vinegar and tarragon in a small saucepan over a high heat. Cook for 5 minutes or until reduced to 2 tablespoons. Remove the tarragon sprigs.

2. Add the egg yolks and whisk over a low heat for 40-50 seconds or until thick and foamy. Do not overcook or the eggs will scramble.

3. Remove from the heat and gradually whisk in the butter, whisking well until thick and creamy.

Notes:
My favourite wait to serve this to serve this over steak topped with sliced avocado. Yum!