Japanese Beef Curry

Ingredients:

• 340 g of beef flank
• 4 tbsp (60 g) unsalted butter
• 1 large turnip, peeled and finely diced
• 2 yellow potatoes (about 340 g), cut into small cubes
• 1 red onion, finely chopped
• Coarse salt
• 3 tbsp. flour
• 2 tbsp. curry powder
• 2 cups lightly salted chicken broth
• 1 cup frozen pea and carrot mixture
• 1 teaspoon of sugar
• Freshly ground pepper
• Cooked white or brown rice for garnish (optional)

Preparation:

1. In a large saucepan, melt 1 tablespoon (15 g) of butter over medium-high heat. Add the turnips, potatoes, chopped red onion (except for 2 tablespoons), and a pinch of salt. Cook for about 3 minutes, stirring occasionally, until the vegetables are slightly softened. Transfer to a plate.
2. Melt 2 tablespoons (30 g) of butter in a saucepan. Add the flour and curry powder and cook, stirring, for 1 minute. Gradually pour in the broth, stirring until smooth.
   
   Return the potato mixture to the pan, add the carrots, peas, and sugar. Bring to a boil, then reduce the heat to medium. Cover and simmer for 10 minutes. Remove the lid and continue cooking for another 5 minutes. Season with salt and pepper.
3. Season the beef with salt and pepper. Heat the remaining 1 tbsp (15 g) butter in a nonstick skillet over medium-high heat.
   
   Add the steak and cook for 4 minutes on each side. Remove the pan from the heat and let the meat rest for 5 minutes, then slice across the grain.
   
   Serve the sliced ​​beef with curry and rice. Top with the reserved red onion.