• 2 pounds beef round steak, cut in strips 1/4" wide by 2 to 3" long
• 4 large onions
• 6 tbsp unsalted butter
• 1 to 1 1/4 pounds fresh mushrooms, sliced
• 2 x 7 ounce cans Ortega chiles, diced
• 12 ounce can sliced water chestnuts
• 7 or 8 pieces candied ginger, sliced
• 2 tbsp curry powder
• 1 tbsp coconut flakes
• 1 package Chinese vegetables
• 2 tsp Vegit

1. Cut onions in half,then slice in medium slices.
2. Saute in a large cooking pot with the butter. When onions are golden brown and quite limp, add the meat strips.
3. Raise heat and saute meat, stirring frequently, for about 10 minutes.
4. Add sliced mushrooms, chiles, and coconut.
5. Cook for5 minutes more.
6. Add chestnuts, Vegit, candied ginger, and curry powder.
7. Add enough water (if needed) to almost cover the meat and vegetables.
8. Cook on moderately low heat for 30 minutes.
9. When curry is boiling well, lay the opened package of Chinese greens on top of the meat.
10. Cover and continue boiling for 6 minutes.
11. Remove greens to separate bowl.
12. On each dinner plate, make a nest of cooked rice, into the center of each, put a ladleful of curry and top with the greens.

Will serve 8 to 10 diners. Serve with additonal condiments such as: 2 different chutneys, chopped nuts, chopped cucumbers, salata (minced onion and tomato in lemon juice), coconut, and fried raisins.