japanese curry & rice with beef, zucchini, celery & tomato

• u.s.
• metric

ingredients:

• 15 ounces beef
• 3/4 pound zucchini
• 6 ounces celery
• 14 ounces canned tomato (any type)
• without salt
• 6 garlic cloves
• 5 servings solid curry blocks
• a little salt
• 1 cup white wine
• 1 cup water
• 3 tablespoons olive oil
• 5 servings steamed rice

step 1:

Cut the beef into bite-size pieces. Slice the celery diagonally into 1 in. pieces. Slice the garlic cloves thinly.

step 2:

Put 1 tablespoon of the olive oil in a pan and add the sliced garlic. Sear on low heat until you smell the odor of them cooking. Add the beef and celery. Sprinkle a little salt on top. Sear for a few minutes.

step 3:

Add the canned tomato, white wine and water. Simmer for 20 minutes.

step 4:

While simmering, cut the zucchini into 1/2 in. wide slices. Heat the remaining olive oil in a frying pan on a medium-low flame and sear the zucchini for a couple of minutes. Turn over and sear the opposite side for the same amount of time.

step 5:

Split the solid curry blocks and add them to the pan. Stir and add the zucchini. Simmer for about 5 minutes until the curry blocks are dissolved.