Carbonade in curry sauce

Carbonade in curry sauce
Quantity Ingredient
450 g Pork Carbonade
1 Onions
20 g Fat
0,125 l Broth
0,125 l Milk
Turmeric Powder
Pepper & Salt
2 tsp Starch Flour
125 g Rice

Carbonade in curry sauce can be served with rice or fried potatoes from the tin (see recipe). Rinse carbonade briefly under running water and dry well with kitchen paper. Peel onion and cut into fine cubes. Heat the fat in a pan. Brown the carbonate briefly from both sides. Reduce heat to medium temperature and fry carbonade on each side for about 4-5 minutes. Remove the carbonate from the pan, wrap in aluminium foil and keep warm. Add the onions to the dripping and stew until light brown. Deglaze with broth and add milk. Season the sauce with curry, turmeric, pepper and salt and bring to the boil again. Stir the starch flour with a little cold water until smooth and bind the curry sauce with it. Pour the collected gravy of the carbonade into the curry sauce and mix well. Season the carbonade with freshly ground pepper and salt, place in the curry sauce and heat slightly. Serve carbonade in curry sauce with rice or fried potatoes from the baking tray.

Servings: 3, Difficulty: 
Preparation time: 15 minutes, Total duration: 30 minutes

All data per serving:
423 kcal
39 g
36 g
13 g

(C)opyright by Marions Kochbuch