Very tasty, tender meat in a creamy sauce with a hint of curry and dry white wine. Is very simple, but the result is wonderful. Very suitable to rice, and potatoes; and on the feast day, and weekday.
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Sliced pork put in skillet with vegetable oil first and simmer under the lid, and then give the meat to fry.
Add the onions. Salt. The onions should be soft.
Put curry seasoning and an Apple. Stir.
Immediately after that, add the wine and water. Leave the meat to stew until the sauce becomes dense.
Add the cream, stir half a minute and remove from heat.