2 pounds round steak

½ teaspoon mild curry powder

4 tablespoons all-purpose flour

2–3 tablespoons oil, as needed

1 small onion, peeled and chopped

1 (10¾-ounce) can condensed

cream of celery soup, plus

1 can water

2 tablespoons Worcestershire sauce

• Cut the beef across the grain (see “How to Cut Beef Across the Grain”), and remove any excess fat. Blend the curry powder into the flour. Dredge the beef in the flour.

• Heat the oil in a heavy skillet. When the oil is hot, cook the meat on medium to medium-high heat until browned. Push the meat off to the sides and add the onion in the middle of the pan. Cook until the onion is tender.

• Add the soup, water, and Worcestershire sauce. Cover and cook for 20 minutes on medium heat. Turn the heat up to medium-high and cook for another 10 minutes. Serve hot over rice.

How to Cut Beef Across the Grain

If you look at a piece of flank steak, you will see lines running across it. These are the muscle fibers, or “grains.” To cut beef across the grain, simply cut across — and not parallel to — the muscle fibers. This helps tenderize the beef by shocking the muscle fibers.