Baked Lentil Soup

Baked Lentil Soup

Ingredients:
1 1/2 lbs cube steak, 1/2 inch cubes
1 1/2 lbs sweet potato, peeled 1/2 inch cubed
1 lb sugar snap peas
1/2 cup each celery & onion, chopped
2 tbsp garlic, chopped
1/4 cup olive oil
1 quart beef stock
2 tbsp each red & green curry powder
1 tsp cracked red pepper

Directions:
Salt and pepper to taste
Preheat oven to 400 degrees.
Toss beef with 1/2 olive oil, garlic, 1/2 curry. Place on a sheet tray & put it in the oven.
Bake for 1/2 hr & stir occasionally. In a large sauce pan with a lid, heat pan, add other half
of olive oil, 2 tbsp AP flour & stir with whisk over medium heat till brown & add rest of
spices & vegetables. Salt & pepper to taste. Stir. Add 2 cups beef stock, stir to mix &
allow to thicken. Add meat from oven. Deglaze pan with 1/2 cup beef stock & add to
curry. Use rest of beef stock to thin meat mixture if needed. Simmer for 30 minutes or
until meat is tender. Do not overcook or vegetables will break down. Serve in large
casserole dish with French bread and a Shiraz.
Curried Beef with Sweet Potatoes
Shark or Sword Fish Steak with Couscous Salad
Two 6 oz shark or swordfish filets