Currywurst sauce with mushrooms and dried meat

Ingredients for 6 servings:

• 1 m.-sized onion(s)
• 200 g dried meat
• 250 g mushrooms
• 100 ml white wine
• 400 ml gravy
• 400 ml tomatoes, pureed
• 3 tbsp, heaped tomato paste
• salt and pepper
• 2 tbsp curry powder
• e.g. Paprika powder, hot
• e.g. cumin
• e.g. orange juice (concentrate)
• 1 tsp mustard, sweet
• 1 tbsp ketchup
• Fat for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

Dice the onions and jerked meat into small cubes. Slice the mushrooms. Fry the mushrooms in a little oil in a pan, season with salt, pepper, and a little curry powder. Once the mushrooms have released their juices, remove them from the pan and set aside. Sauté the onions and jerked meat until golden yellow. Add the tomato paste and plenty of curry powder and fry briefly. Then deglaze with the white wine and simmer everything slightly. Add the meat juices, paprika, cumin, a little orange juice concentrate, the passata, and the mushrooms. Bring the sauce to a boil and season again with paprika, mustard, ketchup, and curry powder. Simmer the sauce on low heat for 45 minutes, then season again. Serve with grilled sausages and meatballs with bread or fries.