Using-up-the-roast-beef curry, two versions

Each version makes 1 serving.

Version 1

In 2-qt sauté pan, put

2 tsp olive oil
6 fresh pearl onions (found them at the store already peeled)

Sauté over medium-high head a few minutes until onions start to brown, then add:

1 fingerling potato, sliced thickly
1 carrot, sliced thickly
3-4 cloves garlic, minced
1 thick slice roast beef, cut into little chunks
grinding of black pepper

Sauté, stirring, a few minutes, then add:

small handful dried currants
beef stock, about 3/4 cup
1 Tbsp mint vinegar sauce (Crosse & Blackwell), thus finishing the bottle
1 Tbsp Penzeys Maharajah curry powder

Cover and simmer briskly for 30 minutes. Add a little more beef stock if needed: sauce should be thick, not thin. Serve with 1/2 cup cooked white rice.

Version 2

same thing except use 1 Tbsp sherry vinegar insted the mint vinegar

After it simmers the 30 min, stir in 2 Tbsp whipping cream (to use that up) and 1/2 c. cooked white rice (the leftover rice from the 1/2 c uncooked rice I cooked previously: 1/2 c uncooked rice makes two 1/2-c servings of cooked rice).

These were for The Wife, thus not spicy. She thought both were good.