A Nostalgic Lunch Menu [Curry Stew] Recipe by cookpad.japan
Cooking Instructions 1 Cut the meat and vegetables into 2 cm pieces. Shred the shimeji mushrooms into small clumps. 2 Wet the potatoes with water, put on a plate, cover with cling film and microwave until soft. 3 Heat oil in a pan. Stir fry the meat and carrot over medium heat for 4 minutes. Add onion and shimeji mushrooms and stir fry until the onion has become translucent. 4 Add curry powder and stir fry until fragrant. Add flour and stir well to avoid lumps. 5 Add water, mix well to dissolve the flour over medium heat. Add the soup stock and sugar. 6 After it starts to boil, add potato, butter, garlic and milk and stir well. When it comes to a boil, skim off any scum that surfaces. 7 Simmer until it reaches the desired thickness, stirring occasionally so that it won't burn. 8 Check the taste and add salt if needed. Sprinkle a little pepper to enhance the aroma and it's done. 1 Cut the meat and vegetables into 2 cm pieces. Shred the shimeji mushrooms into small clumps. 1 Cut the meat and vegetables into 2 cm pieces. Shred the shimeji mushrooms into small clumps. 2 Wet the potatoes with water, put on a plate, cover with cling film and microwave until soft. 2 Wet the potatoes with water, put on a plate, cover with cling film and microwave until soft. 3 Heat oil in a pan. Stir fry the meat and carrot over medium heat for 4 minutes. Add onion and shimeji mushrooms and stir fry until the onion has become translucent. 3 Heat oil in a pan. Stir fry the meat and carrot over medium heat for 4 minutes. Add onion and shimeji mushrooms and stir fry until the onion has become translucent. 4 Add curry powder and stir fry until fragrant. Add flour and stir well to avoid lumps. 4 Add curry powder and stir fry until fragrant. Add flour and stir well to avoid lumps. 5 Add water, mix well to dissolve the flour over medium heat. Add the soup stock and sugar. 5 Add water, mix well to dissolve the flour over medium heat. Add the soup stock and sugar. 6 After it starts to boil, add potato, butter, garlic and milk and stir well. When it comes to a boil, skim off any scum that surfaces. 6 After it starts to boil, add potato, butter, garlic and milk and stir well. When it comes to a boil, skim off any scum that surfaces. 7 Simmer until it reaches the desired thickness, stirring occasionally so that it won't burn. 7 Simmer until it reaches the desired thickness, stirring occasionally so that it won't burn. 8 Check the taste and add salt if needed. Sprinkle a little pepper to enhance the aroma and it's done. 8 Check the taste and add salt if needed. Sprinkle a little pepper to enhance the aroma and it's done. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Apple Pie With Crumbled Topping Mike's EZ Prime Rib Pumpkin Pie Kayla's cookies and cream fuge*easy* Mike's Extremely Easy Eggs Benedict Apple Pie With Crumbled Topping Mike's EZ Prime Rib Pumpkin Pie Kayla's cookies and cream fuge*easy* Mike's Extremely Easy Eggs Benedict Candy House - Colorful Version Best homemade turkey gravy from drippings Simple Bite-Sized Baked Cheesecakes Pumpkin Crunch Simple Shortcake Made With Chiffon Cake Strawberry No-bake Cheesecake Pumpkin Cheesecake Traditional Sweet Potato Casserole Cheesecake (For Eating at Home) Egg Nog Custard Pie Candy House - Colorful Version Best homemade turkey gravy from drippings Simple Bite-Sized Baked Cheesecakes Pumpkin Crunch Simple Shortcake Made With Chiffon Cake Strawberry No-bake Cheesecake Pumpkin Cheesecake Traditional Sweet Potato Casserole Cheesecake (For Eating at Home) Egg Nog Custard Pie