NEET
10/18/2023 (Wed) 12:33
No.759390
del
>>759343
Just your bog-standard recipe with a few minor additions because I had them on hand. Brown the snags and remove to a plate. Saute onion/garlic(and jalapeno because I had it) in the beef fat before adding a heaped tablespoon of curry powder(I used Keen's classic), toast that off before adding stock (I used the chicken stock made from the roast choook bought a month ago), add back the cut-up sausage, a carrot that's been thinly sliced and simmer for roughly 30 minutes. To finish I'll throw in a cup of frozen peas which not only adds to the dish but stops the cooking process(peas are already 'cooked'). I don't usually bother with flour but since I added too much stock I'm going in with a cornstarch slurry to thicken the liquids.
Just your bog-standard recipe with a few minor additions because I had them on hand. Brown the snags and remove to a plate. Saute onion/garlic(and jalapeno because I had it) in the beef fat before adding a heaped tablespoon of curry powder(I used Keen's classic), toast that off before adding stock (I used the chicken stock made from the roast choook bought a month ago), add back the cut-up sausage, a carrot that's been thinly sliced and simmer for roughly 30 minutes. To finish I'll throw in a cup of frozen peas which not only adds to the dish but stops the cooking process(peas are already 'cooked'). I don't usually bother with flour but since I added too much stock I'm going in with a cornstarch slurry to thicken the liquids.