Curry rice from scratch

Preparation

• Melt butter in saucepan, add sliced onions. Fry till translucent.
• Using a wire whisk, stir the butter-flour mixture until it bubbles. This is called a roux.
• Cook and stir the roux for 1-2 minutes. This gets rid of the raw flour taste and allows the starch granules in the flour to accept the liquid.
• Add in your desired amount of curry powder and stir until well mixed. Add in your stock and whisk well.
• Add in your potatoes, carrots and beef and simmer till beef is tender. Lastly if you are using mushrooms, add in the mushrooms.
• If the curry gets a bit thick, add in a bit more stock or water or even milk.
• Serve with Japanese rice and fukushinsuke on the side.