- 2/3 cup [160 mL] light plain yogurt
- 1 tablespoon [15 mL] cornstarch
- 2 teaspoons [10 mL] curry powder
- 1/4 cup [60 mL] honeyed mustard
- 1 pound [454 g] surlonge steak into 1/2-inch [1.3-cm] cubes, or fondue beef cubes
- 4 cups [1 L] small cauliflower flowerets [approximately 1 cauliflower]
- 1 [10-ounce / 398-mL] can beef broth
- 1 cup [250 mL] sugar peas
- 4 cups [1 L] fusilli or other small hot boiled pasta noodles, semolina or rice
- 1/4 cup [60 mL] roasted almond slices [optional]
- Pepper, to taste
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- Well whip together yogurt, cornstarch, curry powder, honeyed mustard and pepper; reserve.
- Heat a large non-stick lightly oiled frypan, over high heat.
- Add and brown beef cubes for 3 minutes, until browned on all sides; reserve.
- Add cauliflower flowerets to frypan; pour in enough beef broth to completely cover flowerets.
- Bring to a boil and simmer for 3 minutes.
- Well mix in reserved browned beef cubes and yogurt mixture.
- Mix in sugar peas; bring to a boil and boil for 2 minutes, stirring delicately.
- Well mix into hot boiled drained pasta noodles, semolina or rice.
- Serve, garnished with almonds slices if desired.
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