Beef Curry with Mushrooms, Snow Peas, and Water Chestnuts

from Robin Miller's 'Robin Rescues Dinner'

PREP TIME: 10 to 15 minutes • COOK TIME: 15 minutes

Curried dishes have a reputation for t-a-k-i-n-g a l-o-n-g t-i-m-e. Fact is, you can enjoy the long­-simmered flavor of traditional curry dishes in thirty minutes or less. In this meal, steak is simmered with mushrooms, snow peas, and water chestnuts in a delightfully rich and deep curry gravy. I typically serve this dish over rice or couscous or with the Parsley-Spiked Egg Noodles With Butter listed at the bottom of this recipe. My family absolutely LOVES this!!

1 1/2 tablespoons vegetable oil

3 garlic cloves, minced

2 pounds beef sirloin, cut into 2-inch pieces (I've used skirt steak from Sam's Club - it's usually cheaper)

1 1/2 cups sliced cremini or button mushrooms

1 1/2 tablespoons all-purpose flour

2 1/4 teaspoons curry powder

2 1/4 cups beef broth

1 1/2 cups fresh or frozen snow peas

1 1/2 cups drained, canned sliced water chestnuts

Salt and freshly ground black pepper

1. Heat the oil in a large, deep skillet over medium-high heat. Add the garlic and cook for 1 minute. Add the steak and cook for 5 minutes, until golden brown on all sides. Add the mushrooms and cook for 3 minutes, until the mushrooms soften and release their juice.

2. Add the flour and curry powder and stir to coat the steak and mushrooms. Cook for 1 minute, until the curry is fragrant. Add the beef broth and bring to a simmer. Simmer for 2 min­utes. Add the snow peas and water chestnuts and simmer for 2 minutes, until the sauce thickens and the snow peas are crisp-tender. Season to taste with salt and pepper.

Serves 6