1 tbsp mustard seeds
1 1/2 tsp curry powder
1/2 tsp salt
pinch of cayenne
2 tsp canola oil
1 1/4 lb round steak, trimmed and cut into cubes
1 large onion, sliced
4 garlic cloves, minced
2 tsp grated peeled fresh ginger
1 cup low-sodium beef broth
1 can (8-oz) tomto sauce
Place a small heavy skillet over medium heat. Add the mustard seeds and cook, stirring, until lightly toasted and starting to pop. This takes about 3 minutes. Stir in the curry powder. Transfer mixture to a cup and stir in the salt and cayenne pepper.
Heat the oil in a large nonstick skillet over medium-high heat. Add half of the beef and cook, turning occasionally until lightly browned. Using a slotted spoon, transfer meat to the slowcooker or crockpot. Repeat the process with the remaining beef.
Spray skillet with nonstick cooking spray and set over medium heat. Add the garlic and onion to the skillet and cook, stirring frequently, until the onion starts to soften. Add the ginger and the curry mixture. Transfer the mixture to the cooker.
Add the beef broth and tomato sauuce to the skillet. Bring to a boil, scraping bottom of skillet to loosen browned bits. Pour the mixture into the cooker, cover, and cook on high 4 to 6 hours or on low 8 to 10 hours.
Yield: 4 servings