(Published in The National Observer, a recipe from The Five Flies Restaurant, D’Vijff Vlieghen, in Amsterdam.)

1 1/2* pounds. round steak, cut 1-inch thick
1/3 cup flour
¼ tsp. ground cloves
¼ tsp. ground ginger
¼ tsp. curry powder
¼ tsp. garlic salt
¼ tsp. black pepper
½ tsp. salt
¼ cup salad oil
2 beef bouillon cubes
2 cups hot water
2 tablespoons butter
½ cup slivered almonds
1 4-ounce can mushrooms (or fresh, sautéed)
1 pound can drained sour red cherries (use fresh or freshly frozen, if available)
1 cup dairy sour cream

*May use 2 to 3 pounds of meat and increase the seasonings accordingly.

1. Cut the steak into one-inch cubes. Combine the flour with the ground cloves, ginger, curry powder, garlic pepper and salt. Dip the pieces of steak in the seasoned flour. Heat the salad oil in a heavy frying pan or Dutch oven. Brown the meat in hot oil. When the meat is well browned, sprinkle it with any remaining seasoned flour. Stir until the flour is well browned.
2. Dissolve the bouillon cubes in hot water and pour over the browned meat. Cover and simmer over low heat for about two hours, or until the meat is tender.
3. Meanwhile, melt the butter in a small saucepan. Add the almonds and cook until moderately dark brown. At serving time, stir the almonds into the stew along with the mushrooms and their liquid and the drained cherries.
4. Simmer about 10 minutes or until bubbling hot. Blend in the sour cream and serve at once, accompanied by buttered noodles or steamed rice.

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