2 tablespoons oil
1 onion, diced
2 tomatoes, diced
2-3 tablespoons mild Indian curry paste
500 g rump steak, diced
1 x 420 g can beef and vegetable soup
2 cups beef stock
200 g natural yoghurt
2 tablespoons freshly chopped coriander
Heat oil in a large saucepan.
Add onion and curry paste and cook on high heat for 3 minutes.
Add steak and cook until just browned.
Add the soup and the stock then reduce the heat. Simmer for approximately 1 hour or until beef is tender.
Add the tomatoes, half the yoghurt, half the coriander and stir through until heated.
Serve with steamed rice and garnish with the remaining yoghurt and coriander.
Source: Best Recipes