Beef – Parsnip – Curry
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g beef oulash
- 50 g hee, or butter
- 2 medium onion (s), cut into fine strips
- 3 tablespoon curry paste, red, more or less as desired
- 400 g tomato (s), chunky, can
- 300 g parsnip (s)
- 1 bunch coriander, fresh, chopped
Print Recipe
Pin Recipe Instructions
- Sear the meat without fat in a pan or wok in portions and set aside.
- Melt the ghee in the pan and lightly brown the onions. Add the curry paste, mix well, then mix in the tomato pieces.
- Add the meat and let it simmer for a good hour, stirring occasionally. Add water if necessary.
- Put the cleaned and chopped parsnips in a saucepan, cover with water and cook until soft. Drain and puree with the magic wand. Add the puree to the curry and mix in the chopped coriander. Use a few leaves for garnish.
- Serve with naan or rice.
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