Difficulty: Easy
Prep Time: 30 minutes
Cook Time: 1 hour
Yield: 4 servings

Ingredients:

2 Tbs. butter
2 Tbs. olive oil
1 lb. beef, chuck meat, cut into 1-inch strips
1/4-cup chopped onions
1 tsp. ground coriander
1 tsp. black pepper
1 tsp. sugar
3 bay leaves
1 tsp. salt
1/4-tsp. ground cumin
2 cups coconut milk
1/2-cup Calvados
4 Jonagold apples, peeled, cored, sliced thinly

Directions:

1. In a 3-quart pan, heat the butter and oil.
   
2. Saute the beef, onion, coriander, pepper, sugar, bay leaves, salt and cumin for about 10 minutes over medium heat, stirring frequently.
   
3. Add the coconut milk.
   
4. Carefully add the Calvados, cover with a lid and cook for 45 minutes, or until beef is tender.
   
5. The liquid should have nearly all evaporated, leaving a thick residue of sauce covering the beef.
   
6. Add the sliced apples, cover and cook for 5 minutes.

To serve, simply place on a large dish and serve with a glass of Calvados.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Fine Living has not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.