John Myers
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Meatballs in Curry Cream Sauce
The perfect meatballs in curry cream sauce recipe with a picture and simple step-by-step instructions.
For the dumplings
- 500 g Mixed minced meat
- 1 Egg
- Salt and pepper
- Breadcrumbs
- 500 Milliliters Water
For the sauce
- 3 Tablespoon (level) Butter
- 3 Tablespoon (level) Flour
- 0,5 cups Sweet cream
- 1 huge Tart apple
- Curry powder
- Salt
- 1 pinch Sugar
- 500 Milliliters Cooking liquid from the dumplings
- Make mince with the egg, breadcrumbs, meatballs and season with salt and pepper.
- Bring 2,500 ml of water to the boil, put in the meatballs and cook for about 15 minutes. Keep the dumplings warm after cooking, do not throw away the cooking liquid is still needed for the sauce.
- Make a roux from the butter, flour and the meat stock, bring to the boil and add the cream and simmer for 5 minutes. Add a pinch of sugar and salt and add curry to taste. Finally, peel and core the apple and cut into small pieces in the sauce. Rice goes well with it
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