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Seriously Authentic Stewed Curry Made From Homemade Roux Recipe

Seriously Authentic Stewed Curry Made from Homemade Roux Recipe
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Serving : 8
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Prepare the ingredients before making Seriously Authentic Stewed Curry Made from Homemade Roux in your home. Then, follow these steps below to serve Seriously Authentic Stewed Curry Made from Homemade Roux for your family or friends.

Ingredients: Seriously Authentic Stewed Curry Made from Homemade Roux

  • Ingredients:
  • 3 Onion
  • 3 clove Garlic
  • 1 ◎ Apple
  • 1 ▲ Carrot
  • 10 ▲ Mushrooms
  • 500 grams Beef (butt (shoulder or roast) or shank)
  • 350 ml Red wine
  • 900 ml ◎ Vegetable juice
  • 100 ml ◎ Milk
  • 400 grams ◎ Canned mango
  • Seasoning ingredients:
  • 80 grams Butter
  • 4 tbsp White flour
  • 4 tbsp S & B curry powder (red can)
  • 2 tsp Grated garlic
  • 4 ▲ Fond de veau (veal stock) tablets
  • 8 cubes ▲ Maggi bouillon
  • 4 ▲ Bay leaves
  • 2 tsp ▲ Salt
  • 1 tbsp ◇ S & B curry powder in the red can
  • 1 tbsp ◇ Garam masala
  • 1 tsp ◇ Black pepper
  • 1 from none ◇ Red chili powder (optional)
  • 1 dash of each Salt and pepper, oil

How to Make Seriously Authentic Stewed Curry Made from Homemade Roux

If you have prepared the ingredients needed, now time to start cooking. There are 15 steps you must follow to make Seriously Authentic Stewed Curry Made from Homemade Roux in your home by yourself.

    Step 1
  • Slice the onion thinly, cover with plastic wrap and microwave for 30 minutes at 500 to 600 W.
  • Step 2
  • While you wait, cut the other ingredients. Chop the garlic finely, roughly chop the carrot, and dice the apple.
  • Step 3
  • (Continued) Cut the hard stems of the mushrooms. Cut into cubes and season with salt and pepper. Drain the syrup from the canned mangoes.
  • Step 4
  • Put the ◎ mixture in a blender and purée. Add as much vegetable juice as you can. (The remaining juice will be added directly to the pot.)
  • Step 5
  • Melt butter in a pot slowly over low heat.
  • Step 6
  • Add onions, and sauté over medium-high heat. Stir while scraping the bottom, so the onions don't burn. If it is getting burnt on the bottom, lower the heat.
  • Step 7
  • When the onions have turned to caramel colored, add grated ginger, chopped garlic, and sauté over low heat for about 5 minutes.
  • Step 8
  • Add flour and mix. When it has blended, add 4 tablespoons of curry powder. When the curry is fragrant, turn off the heat. The roux is done.
  • Step 9
  • Put oil in a frying pan, and brown the beef over hight heat.
  • Step 10
  • When the surface of the beef has browned, add red wine and bring to a boil. Simmer over low heat for about 5 minutes.
  • Step 11
  • Transfer the red wine from the frying pan to the pot little by little to dissolve the roux. The key is to add the wine slowly to avoid lumps from forming.
  • Step 12
  • Add all the contents of the frying pan to the pot, including the beef, then add the contents of the blender and mix well.
  • Step 13
  • Add the ▲ ingredients, and bring to a boil over high heat. Simmer for an hour at the lowest heat possible. Mix every 5 minutes.
  • Step 14
  • Add the ◇ spices, simmer for 10 minutes or so and turn off the heat. If you don't add chili pepper, the curry will be mild; 1 tablespoon will make it a little spicy; 2 tablespoons will make it spicy, and it'll be very spicy with 3 tablespoon.
  • Step 15
  • Let it rest overnight and it's done!
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