JAPANESE CURRY

My sister taught me how to make this.

JAPANESE CURRY

INGREDIENTS:

1 lb top round for rouladen

4 yellow potatoes (peeled and quartered)

½ lb baby carrots

¼ white onion (quartered)

4 cubed Japanese curry

6 cups water

1 to 2 tablespoon canola oil

DIRECTIONS:

Boil potatoes and carrots for 10 to 15 minutes, drain and set aside. Using a soup pot, heat oil over medium to high heat, sauté beef. Once meat changed color add onion and sauté for a couple of minutes until opaque in color. Add water and bring to boil, add cubed curry.  Stir until curry is completely dissolved. Reduce heat to medium.  Once sauce changed in consistency (about 10 to 15 minutes), mix in potatoes and carrots. Serve with rice.

Note: If you want the sauce to be really thick, you can add 8 cubed curry.