Pork and Carrot Pan

by Editorial Staff

Summary

Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Course Main Course
Cuisine European
Servings (Default: 4)

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
Pork and Carrot Pan
Pork and Carrot Pan

Instructions

  1. 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.
  2. Rice goes best with this.

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