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ingredients:
1 big onion, 2 smol tomatos
200 grams of peanuts
300 ml of cooking cream
cilantro, curry powder, salt, pepper (chili sauce for extra spicy)
200 grams of rice (I like basmati rice but whatever)
water to cook the rice (duuh (and depens on the variety))
a pinch or two of salt
a full chicken breast (170 grams)
some butter or oil for the pan
a few garlic cloves
salt, pepper, curry powder
(I like to stir fry some bell peppers too)
sauce: sautee finely chopped onion until translucid, then add the tomato crushed and fry some more. then add finely crushed peanuts and the spices. Fry until a bit browned and add the cooking cream. Let it simmer until it slays.
rice: u know how to make it
chimcken: butter or oil the pan, trow some garlic cloves (add bell peppers or other veggies) then add chicken breast sliced into 3 cm cubes or slices. spray the spices and stir fry.
(sliced chives for presentation and extra crunch as finishing touch)
Ingredients:
1 kg beef sirloin
1 onion, 2 carrots, 1 parsnip
2 bay leaves, 6 peppercorns, 3 cloves, mustard seeds (optional)
2 tbsp vinegar, 300 ml water, 100 ml white wine
2 tbsp butter, 2 tbsp oil
2 tbsp tomato paste, 200 ml cream
2 tsp sugar, salt, pepper, marjoram (optional)
Flour (optional)
Instructions:
Marinate Beef: Mix beef with onion, carrots, parsnip, spices, vinegar, water, and wine. Marinate for 24-48 hours.
Brown Beef: Pat beef dry, heat butter and oil, brown beef on all sides, set aside.
Cook Sauce: Sauté chopped onion, carrots, parsnip, add tomato paste, then return beef and marinade. Simmer for 2-3 hours.
Make Sauce Creamy: Remove beef, blend sauce until smooth. Stir in cream, sugar, season with salt, pepper, and marjoram.
Serve: Slice beef, return to sauce. Serve with bread dumplings or mashed potatoes.