In a heavy, cast-iron pan melt 1 tablespoon of butter over medium heat. Add the cubed turnip and potatoes, all of the chopped onion except 2 tablespoons, and a dash of salt. Cook for about three minutes, stirring occasionally until the vegetables have begun to soften. Using a slotted spoon, transfer the vegetables to a plate.*If using fresh carrots, add them in to cook as well

Add 2 tablespoons of butter to the pot and sprinkle in the flour and curry powder, creating a roux and stirring for about a minute. Slowly whisk in the chicken broth until the mixture is smooth.

Add back in the vegetables plus the peas, carrots and sugar. Bring to the boil, and reduce heat. Cover the pan and simmer for about ten minutes. The curry should begin to look thicker at this point. Remove the cover and simmer for a further five minutes.

Season to taste with salt and pepper.Season the beef with salt and pepper, and melt 1 tablespoon of butter over medium heat in a skillet.

Cook the steak for about four minutes per side, and allow to rest for a few minutes. Slice against the grain. In a bowl add a large scoop of rice, topped with a spoonful of curry sauce. Arrange the sliced beef or cubes on top of the curry sauce, and sprinkle with the remaining chopped red onion.