Summary
| Prep Time | 15 mins |
| Cook Time | 35 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 500 g pork shoulder
- 150 g onion (s)
- 750 g carrot (s)
- 3 tablespoon oil
- 30 grams flour
- 3 teaspoons curry
- salt
- Pepper from the grinder
- 375 liters vegetable stock, (instant)
- 125 liters white wine
- 200 g peas, (frozen)
- 1 bunch parsley
Print Recipe
Pin Recipe Instructions
- Dice the meat. Peel the onions and cut into strips. Peel the carrots and cut into slices. Put the oil in a pan and fry the meat in portions. Add onions and carrots and sauté briefly. Dust with flour, curry, salt and pepper and deglaze with stock and white wine. Mix everything well and stew for approx. 30 minutes. Add the peas and simmer for another 5 minutes. Sprinkle with chopped parsley and serve.
- Rice goes best with this.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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