Boneless Beef shank (use boiling water to remove blood)
Sliced Pumpkin
Diced onion
Cooked diced Carrots x 2
Cooking Oil 2t
House Vermont Curry 1 box
Water 2 cups

Heat oil in wok, stir-fry diced onions. Add bloodless beef shank with 2 cups of water. Turn the heat to high until the water boils, then reduce to low.  Cook until the beef becomes tender.
Add in pumpkin, carrots, and curry into the beef stew. Stir constantly.
House Vermont Curry comes in mild, med-hot and hot flavors.

[http://www.99ranch.com/show_info.php?page_id=88]

I don’t like curry & I am not crazy about pumpkin.  So I wasn’t so excited. Barely tried it out, sparingly tasted.
Not great. But then again, I’m super picky : /

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This entry was posted on Tuesday, November 17th, 2009 at 2:22 am and is filed under Misc and Sides. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.