In this recipe we are going to perform some beef loin medallions in curry sauce. Curry is a seasoning originally from India, where each house prepares its own curry adding the spices they want. In the West we know this seasoning as a yellow powder and we can find it both in specialized stores and in large supermarkets. We will see the step by the recipe and its respective ingredients to cook with recipesgratis.net loin to the curry.
| 🚻 4 Diners | 🕘 1H 30m | 🍵 MAIN PLATO | 🤯 DIFFULTURE MEDIA |
| Ingredients to make the curry: |
| 1 kilogram of beef loin 2 units of white onion 1 cup of cava 4 broth cups or beef background from peanuts 25 grams of raisins |
| ADDITIONAL CHARACTERISTICS: Average cost, sauteed |
Ingredients to make the curry:
1. The first step to perform the rescue of res in sauce is to prealist the ingredients.
2. First what we are going to elaborate is the curry sauce, which is the basis of our recipe. To do this, it carries a Honda pot over medium heat and, once hot, add a little oil and jump the white onion in small pictures.
3. Add salt and black pepper to taste with a touch of garlic paste to flavor the sauce.
4. Once you observe that the onion is caramelizing, add wheat flour and forms a paste with onion and oil.
5. Add the background or beef broth, leave over medium heat.
6. Add the cava, coconut cream and grated coconut, once you observe that our thick curry sauce lowers the fire as slow as you can and let it conserve and reduce.
7. Add the peanuts and raisins.
8. Now we are going to cook the beef loin medallions. Then, we cut the medium -sized medallions, each must weigh between 100 and 120 grams. Then, carry a pan over medium heat and, once hot, add some oil. We incorporate the oil when the pan is already hot and not before to get the fat of this product to be distributed well throughout the surface and the meat does not absorb so much amount of it. We must also incorporate a small amount of oil. We are governing the loin medallions previously seasoned with salt and pepper to taste.
9. We turn the meat and let cook on the other side. Remember that you can consume the medallions in the cooking term that you want and to give less turn to the meat is much better, since it does not dehydrate so fast. If you want, in the end you can break up with red or white wine.
10. Take the medallions to a refractory so that we can serve or each of the dishes.
11. To finish the recipe, bathe with the curry sauce that we have reserved and decorate with a little peanut, raisin grapes and grated coconut on top. You can consume the spine to the curry with a fresh salad. If you want more meat recipes and have any comments or restlessness, write us. Enjoy!
