Japanese Curry Rice

I first had this about 5 years ago when my Japanese neighbor made it for my family.  I couldn’t believe how good this was, I knew I must have this recipe and make it at home.  But she was a lot like me, and really didn’t use a recipe, I asked her husband to help translate the ingredients and their amounts, but let’s just say that didn’t get me much closer to this delicious recipe.  So, in RHOS fashion, I did my own research on the internet and found literally hundreds of versions.  So in true RHOS I made a couple, then took a little from each, adding a little of my touches to come up with what I find to be a delicious Japanese curry rice.  Even my neighbor thought it was good.  WINNING!!
I do this recipe in little steps.  Most overlapping in order to save time, so I’m going to list the ingredients in the grouping of steps.

For the Recipe:
2 large onions, chopped
2 tbsp. butter
1 tbsp. olive oil
2 tsp. salt
1 tsp. black pepper
2 tbsp. garam masala/S&B curry powder

Heat the butter and olive oil in a heavy bottom pot, add the onions, salt and pepper.  Cook over medium heat until the onions are nice and brown.  Add the curry powder.
*****While the onions cook…

2 lbs. beef, I use sirloin steak
1 tbsp. olive oil
3 tbsp. garam masala or S&B curry powder
1 tbsp. salt
4 c. beef stock
In a pressure cooker, heat the olive oil and add the beef.  Give it a good stir, add the garam masala, salt and the beef stock.  Cover, cook for 30 minutes at the second line. **See note if not using pressure cooker to cook beef**
*****With the onions and beef happily coming along, time to make the roux

3 tbsp. butter
3 tbsp. flour
2 tbsp. garam masala or S&B curry powder
1/2 tsp. cayenne pepper
1 tsp. black pepper
1 tbsp. ketchup
1 tbsp. Worcestershire sauce
Heat the butter and flour in a small sauce pan.  Stir to make sure the butter and flour are well mixed, cook for about 5 minutes over medium heat.  It should get a little golden, but not much.  Add the garam masala/S&B curry powder, cayenne pepper and black pepper.  Mix well.  Add the ketchup and Worcestershire sauce, mix well.  It should be quite dry and somewhat crumbly.  Set aside.
*****Next, time to chop some carrots and potatoes

4 carrots, cut into large chunks
2 large potatoes, cut into medium chunks
1 apple, peeled and finely shredded
1 1/2 c. frozen peas
Add the carrots to the onions after they have caramelized, cook for about 5 minutes.  Next, add the potatoes.  The meat should be done (or pretty darn close) so add all the contents of the pressure cooker to this pot.  Add the apple and let this cook for about 20 minutes, or until the potatoes and carrots are tender.  Check for taste adding more seasoning if needed.  Add the peas and cook for 2-3 minutes.  Next, add the roux.  Be sure to stir this in well.  The sauce will thicken, making almost a gravy.  Cook for another couple minutes and tada!!!
Serve over rice.

Enjoy!!

**Note: If you are not using a pressure cooker for the beef, use a heavy pan, like a dutch oven, to make the recipe.  Heat oil in the pan over medium high heat then add the beef to brown, you might have to do this in batches so the beef doesn't steam rather than brown.  Once all the beef is done, you can move on to caramelizing the onions.  Once the onions are nice and brown, add the beef to them as well as the curry powder, salt and stock.  Cook this for one hour, check for meat tenderness.  When it's almost to the tenderness you prefer, then move on to adding the vegetables, first the carrots, potatoes and apple, cook until the carrots and potatoes are tender.  Taste for seasoning, add more of what is needed to fit your taste.  At this point add the peas, cook for 2-3 minutes then add the roux.  Stir well, the sauce will thicken up in about 5 minutes, then it will be ready.