Source: America's Favorite Food Associations

Beef and Onion Kabobs With Curried Pecan
Beef and onion kabobs with curried pecan sauce.
Serves: 4
Prep Time: 25 minutes
Cook Time: 10-11 minutes


1 tablespoon butter or margarine
1 teaspoon curry powder
1 teaspoon fresh ginger, minced
1 teaspoon sugar
1 clove garlic, minced
Dash ground red pepper
1 cup fresh orange juice
2 teaspoons fresh lemon juice
3/4 teaspoon cornstarch
1/8 teaspoon salt
1/4 cup chopped pecans, toasted
1 pound beef tenderloin, cut into 1-inch pieces
2 small onions, quartered and pre-cooked*
if desired salt
if desired pepper

Melt butter in small saucepan over low heat. Add curry powder, ginger, sugar, garlic and red pepper; simmer 2 to 3 minutes. Increase heat to medium-high and add orange juice; cook until mixture is reduce to 2/3 cup. Combine lemon juice, cornstarch and salt; add to orange juice mixture. Cook and stir for 1 minute. Add pecans, keep warm. Thread an equal amount of beef tenderloin pieces and onion wedges on each of four 8-inch skewers. Place beef and onion kabobs on rack in broiler pan so surface to meat is 3 to 4 inches away from heat. Broil 10 to 11 minutes, turning occasionally. Season with salt and pepper, if desired. Serve kabobs with sauce. Makes 4 servings. Calories per serving 297.

*Place quartered onions in small microwave-safe dish. Add 1 tablespoon water, cover, microwave on high for 2 to 3 minutes.