Summary

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

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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.