Soft curry on peas and wine,
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ingredients
3 tbsp oil 800 g pork curry to taste salt, ground black pepper 2 pcs onion 3 cloves garlic 1 tbsp minced paprika 2 dl red wine 5 dl beef broth (broth) 4 pcs sour cucumbers 300 g frozen peas 1 pcs medium potato (grated to thicken) parsley
progress in the video above
A tasty ragout inspired by a school cafeteria classic – Mexican stew.
1.
In a larger pot, sauté diced curry in heated oil until it is browned.
2.
Salt and pepper the meat and add the coarsely chopped onion.
3.
Roast the meat for about 5 minutes, add the finely chopped garlic, a spoonful of sweet paprika and stir everything for a minute.
4.
Then add the wine and broth to the pot, add the diced pickles and simmer, covered, for about 30 minutes.
5.
Later add frozen peas, add grated raw potato, cover and cook for another 30 minutes.
6.
Finish with chopped parsley and serve with steamed rice, pasta or buttered gnocchi.
7.
Good taste!
