Categories: Beef 
      Yield: 4 servings 
  
           -From the Kitchen of 
           -Lawrence & Cindy Kellie 
      2 lb Beef round tip roast 
      1 tb Flour 
    1/2 ts Salt 
   1/16 ts Black pepper 
    1/4 ts Curry powder 
      1 tb Cooking fat 
    1/8 c  Honey 
    1/8 c  Soy sauce 
    1/8 c  Water 
    1/8 c  Dry sherry wine 
    1/8 ts Ground ginger 
      1 tb Cornstarch 
           Hot cooked rice 
  
  1.  Combine flour, salt, pepper, and curry powder. dredge meat in seasoned 
  flour and brown in fat. Remove meat from pan and pour off fat drippings. 2. 
  Add honey, soy sauce, water, wine, and ginger; mix well. 3. Return meat to 
  pan.  Cover and simmer for 3 to 3 1/2 hours, or until done. (Or cook in a 
  325F oven for same amount of time.) 4. Turn meat once to cook it evenly 
  throughout.  When done, remove meat and keep warm. 5. For 2 cups of gravy, 
  pour liquid from pan into a 2-cup measuring cup. Let stand for 1 minute to 
  allow fat to come to top. Discard all but 4 Tablespoons (or less) of fat. 
  Add enough water (or other liquid) to measure 1 1/2 cups of liquid. Return 
  to pan. 6. In same cup, measure 1/2 cup cold water and blend in flour. Add 
  mixture slowly to liquid in pan. Bring to a boil, stirring constantly, and 
  cook until thickened, about 3 minutes. Taste gravy and correct seasoning, 
  if necessary, with salt and pepper. 7. Slice meat; serve with sauce over 
  hot rice. 
   
  From the book given to me by Cookie.Lady: 
        The More-Beef-for-your-Money Cookbook 
        Mary Dunham 
        Peter H. Wyden, New York, 1974 Happy Charring (((((THE.LaRK)))))