John Myers
Pork Ragout in Curry Sauce
The perfect pork ragout in curry sauce recipe with a picture and simple step-by-step instructions.
- 800 g Pork schnitzel
- 150 g Shallots
- 2 tbsp Oil for frying
- Salt pepper
- 2 tbsp Curry powder
- 1 tbsp Flour
- 1 greater Kohlrabi
- 200 g Cherry tomatoes
- 4 Stems Chervil
- 150 g Whipped cream
- Pat the schnitzel dry and cut into strips or cubes. Peel and quarter shallots. Heat the oil in a casserole. Fry the meat vigorously in it. Season with salt and pepper. Add shallots and fry for about 5 minutes. Dust the curry and flour over it and sauté briefly. Stir in 600 ml of vegetable or chicken stock, bring to the boil and stew covered for about 1 hour.
- Peel, wash and dice the kohlrabi. Wash toams and cut in half. Wash the chervil, shake dry and pick off the leaves.
- Add the kohlrabi and tomatoes to the meat and stew for another 10 minutes. Stir in the cream and chervil. Season the ragout with salt, pepper and curry and serve. Rice or farmhouse bread go well with this.
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