Japanese Beef Curry

 Serves 4-6 over rice

 3 Tbsp butter or margarine, divided

1.5 lbs lean ground beef

1 onion, thinly sliced

2 tsp peeled and grated gingerroot

2 tsp grated garlic

3 Tbsp flour

3 Tbsp mild curry powder

3 ½ cups beef stock

½ tsp Garam Masala

 Optional extras: ½ cup canned corn; 2 cups chopped spinach; ½ cup chopped red pepper

 In a medium saucepan, melt 1 Tbsp butter over high heat.  Add the beef and cook about 5-6 minutes, stirring to break it up, until light brown.  Add the onion and continue stir frying 6-8 minutes until soft.  Stir in the ginger and garlic.  Temporarily remove from heat and set aside.

 Melt the remaining butter in a separate pan over low heat.  Add the flour and cook until thick and golden, about 3-4 minutes.  Sprinkle in the curry powder and mix well.  Gradually add the stock, whisking until smooth.

 Add the sauce mixture to the beef and onion mixture.  Return to heat and simmer, stirring occasionally, 10 minutes until sauce is thick.  If using, add any of the optional extras and simmer until vegetables and hot and spinach is melted, about 5 minutes.  Stir in the Garam Masala and serve over rice.