Curried Beef and Potatoes - Curryfleisch und Kartoffel

Save a step and use leftover baked or boiled potatoes in this hearty stir-fry.

3/4 pound beef top round steak
2 small potatoes, halved, thinly sliced
1/2 cup beef broth
2 teaspoons cornstarch
1/4 teaspoon salt
2 tablespoon butter
3/4 cup onion, chopped
3/4 cup red pepper, chopped
1 tablespoon cooking oil
1 teaspoon curry powder
1 medium tomato, coarsely chopped

Partially freeze meat. Thinly slice across the grain into bite-size strips. Set aside. Cook sliced potatoes in boiling water about 5 minutes or until tender. Drain and set aside. Meanwhile, for sauce, stir together beef broth, cornstarch, and salt. Melt butter in large skillet over medium-high heat. Add onion and stir-fry 2 minutes.

Add red pepper and stir-fry about 2 minutes more or until vegetables are crisp-tender. Remove from skillet. Add oil to hot skillet. Add beef and curry powder. Stir-fry 2 to 3 minutes or until beef is done. Push beef from center of skillet. Stir sauce and add to center of skillet. Cook and stir until thickened and bubbly. Stir in onion mixture, potatoes, and tomato. Cook and stir all ingredients for 1 minute or until heated through. Serves 4.