Japanese-style Curry Rice

Never forget that when we are dealing with any pleasure in its healthy and normal and satisfying form, we are, in a sense, on the Enemy’s ground. I know we have won many a soul through pleasure. All the same, it is His invention, not ours. He made the pleasures; all our research so far has not enabled us to produce one. All we can do is to encourage the humans to take the pleasures which our Enemy has produced, at times, or in ways, or in degrees, which He has forbidden. Hence we always try to work away from the natural condition of any pleasure to that in which it is least natural, least redolent of its Maker, and least pleasurable. An ever increasing craving for an ever diminishing pleasure is the formula.

C.S. Lewis

CATEGORY	CUISINE	TAG	YIELD
Meats	Japanese	Dinner: sid, Foreign: ja	1	Servings

INGREDIENTS

1		Yellow onion, sliced
2		Whole potatoes, chunked up
		to 3
2		Carrots, diced
1	c	Whole mushrooms
3/4	lb	Beef or other meat, cut in
		bite size pcs
1		Box curry roux, Japanese
		brand
1		Serving freshly cooked warm
		rice

INSTRUCTIONS

Read the instruction on the box of commercial curry roux and find out
what ingredients you need first. You may increase or decrease the
amount of vegetables and meat by as much as 50% if you wish. However,
the amount of water you add should not be decreased. If the
consistency of the curry stew is too thick, adjust it by adding water
at the end. The commercial curry roux contains everything, so you do
not need to add salt or pepper. Typical ingredients are listed above.
Directions: Heat a deep pan and add one or two tablespoons of oil.
Saute the sliced onion over medium heat until it softens. Brown the
meat separately, then add it to the onion. Add water as specified,  add
a bay leaf, and simmer for 2 hours. Then add the potatoes,  carrots and
mushrooms and continue simmering. When the potates and  carrots are
tender add the curry roux. Simmer gently for 15 minutes  while
stirring. Serve with rice.  ~ - recipe courtesy of Hiroyuki Sato
(71461.2100@compuserve.com)  Recipe by: Noriko's Kitchen  Posted to
recipelu-digest by "Valerie Whittle" <catspaw@inetnow.net>  on Feb 15,
1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 3395 Calories From Fat: 3033 Total Fat: 336.4g Cholesterol: 343.6mg Sodium: 1992.6mg Potassium: 2372.2mg Carbohydrates: 82.9g Fiber: 13.6g Sugar: 12.4g Protein: 11.9g