Name: Dried curry with pear
Yield: 5 people
Ingredients: 350g ground beef; 2 garlic cloves - finely chopped; 1 carrot - finely chopped; 1 onion - finely chopped; 1 eggplant - chopped; 6 brown mushrooms - finely chopped; 1 european Pear - chopped; 1 red belle pepper - chopped; - Ingredient A -; 100ml white wine or cooking sake; 200g tomato juice; 1 1/2 tbsp consomme or vegan bouillon powder; 2 to 2 1/2 tbsp curry powder; 3/4 tsp kosher salt; 2 tbsp worcestershire sauce; dash of salt to taste; 1 or 2 boiled egg - finely chopped (optional)

Dried curry with pear

Persons

Ingredients

350g ground beef
2 garlic cloves - finely chopped
1 carrot - finely chopped
1 onion - finely chopped
1 eggplant - chopped
6 brown mushrooms - finely chopped
1 european Pear - chopped
1 red belle pepper - chopped

- Ingredient A -

100ml white wine or cooking sake
200g tomato juice
1 1/2 tbsp consomme or vegan bouillon powder
2 to 2 1/2 tbsp curry powder
3/4 tsp kosher salt
2 tbsp worcestershire sauce
dash of salt to taste
1 or 2 boiled egg - finely chopped (optional)

Instructions

1. In a skillet, heat 1 tbsp oil and fry the garlic until fragrant. Add carrot, onion, eggplant and brown mushrooms and cook until they are lightly wilted.
2. Add ground beef and cook until no longer pink.
3. Add European pear and red bell pepper and stir-fry for a few more minutes.
4. Add all the ingredient A to season (and some salt if you want), stirring continuously until the sauce begins to boil.
5. Serve over hot steamed rice and sprinkle chopped egg (optional)!