Leberkäs Curry
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 slices meat loaf for roasting
- 250 g rice
- 1 red pepper (s)
- 2 stalks celery
- 1 onion (s)
- 250 ml broth
- 0.25 teaspoon ¼ salt
- 1 pinch (s) pepper
- 1 pinch (s) turmeric
- 1 pinch (s) coriander powder
- 0.25 teaspoon ¼ oregano
- 1 pinch (s) paprika powder, hot pink
- 1 small chilli pepper (s)
- 1 pinch (s) cumin
- 1 a few stalks parsley
- 1 tablespoon oil
- 1 teaspoon cornstarch
Print Recipe
Pin Recipe Instructions
- Cook the rice in a ratio of 1 to 2.
- Heat 1 tablespoon of oil in a saucepan. Cut the onion into cubes and add to the saucepan over medium heat. Core and dice the bell pepper and add to the saucepan with the onions.
- Break the celery stalks in the middle, peel off the fibers and cut the celery into slices. Also add to the onions and peppers in the saucepan. Cut the meat loaf into cubes of 1 x 1 cm or smaller and add to the saucepan with the broth. Add the remaining spices. Let everything simmer for about 10-15 minutes.
- When the rice is ready, the sauce can be thickened with the starch. To do this, put some cold water in a glass, add the starch and mix well, then pour directly into the pot, stir and bring to the boil.
- Put the rice on the plates and distribute the sauce accordingly. Now chop the parsley and sprinkle over the finished dish.
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