Curry cut-ups

Name: Curry cut-ups
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 250 g green peppers; 1/2 (approx. 300 g) Perennial celery; 600 g Pork escalope; 1 medium onion; 3-4 Tbsp Oil; 7-10 Tbsp Salt; 1 TABLESPOON Curry; 150 ml dry white wine; 350 ml Vegetable broth (instant); 150 g frozen peas; 300 g Tagliatelle; 20 g Butter or margarine; 100-125 Fresh cream; 3 TABLESPOONS sauce thickener

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

250 g green peppers
1/2 (approx. 300 g) Perennial celery
600 g Pork escalope
1 medium onion
3-4 Tbsp Oil
7-10 Tbsp Salt
1 TABLESPOON Curry
150 ml dry white wine
350 ml Vegetable broth (instant)
150 g frozen peas
300 g Tagliatelle
20 g Butter or margarine
100-125 Fresh cream
3 TABLESPOONS sauce thickener

Directions

1
Clean, wash and cut the peppers and celery into pieces. Put 1 small celery stalk aside for garnishing. Cut the meat into strips. Peel and finely chop the onion. Heat the oil in a large frying pan.
2
Fry the meat briefly and thoroughly. Add onions, fry briefly and salt. Sprinkle with curry, braise briefly and deglaze with wine and stock. Add celery, paprika and frozen peas, bring to the boil and simmer covered for about 5 minutes. In the meantime, put the pasta in plenty of boiling salted water and boil for about 5 minutes until it becomes bubbly. Pour the noodles onto a sieve, rinse briefly in cold water and drain. Melt the fat in a saucepan and toss the noodles in it. Keep warm. Stir the crème fraîche into the sauce, pour in the sauce thickener and bring to the boil briefly.
3
Pour the noodles onto a sieve, rinse briefly in cold water and drain. Melt the fat in a saucepan and toss the noodles in it. Keep warm. Stir the crème fraîche into the sauce, pour in the sauce thickener and bring to the boil briefly. Season the shredded meat again, arrange on a deep plate and garnish with celery. Add pasta extra