2 in 1 beef soup and beef curry dish

Ingredients for 4 servings:

• 500 g beef soup meat
• 250 g leg(s)
• 1 bunch of soup vegetables
• 1 onion(s), unpeeled
• 1 bunch of parsley
• 2 cups of cream or
• 1 can coconut milk
• 125 g flour
• 250 ml milk
• 1 egg(s)
• 1 pinch of salt
• 3 bay leaves
• Curry paste, spiciness as desired
• Spice(s) of your choice
• e.g. cherry tomatoes

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

turn a soup into a main course

Make a runny batter from the flour, egg, milk, and a pinch of salt. Mix this batter in a hot pan with a little oil to form thin pancakes. Set the finished pancakes aside and let them cool. Then roll them up and cut them into thin rolls. Rinse the meat. If the marrow is present in the leg of shank, be sure to remove it. Place both pieces of meat in cold water and bring to a boil briefly. Add the unpeeled onion (this will keep the soup clearer). Then simmer the meat for about 2 hours, seasoning with salt, whole peppercorns, and the bay leaves. Note: Skim off any foam at the beginning. 20 minutes to 30 minutes before the end of the cooking time, clean and chop the vegetables and add them to the soup. After cooking, strain the broth through a sieve. Season the finished beef broth with parsley. Add the pancake rolls just before serving. Brown the meat and vegetables together. Add a little beef broth and deglaze with coconut milk or cream. Add curry paste and season to taste. Finally, garnish with cherry tomatoes. Serve with potatoes or rice.