Everyday pan - Vardagspanna

EVERYDAY PAN
Vardagspanna

With leftover meat from yesterday’s dinner you quickly make this pan with a touch of the Orient.

4 servings

Approx 10 oz leftover fried or boiled meat

2 carrots
1 piece leek from the green part, approx 1 ¾ oz
2 tablespoons butter or margarine
some curry
1 ¼ cups water
¾ cup cream, 15% fat
1 meat bouillon cube
1½ tablespoons flour
2 to 3 tablespoons mango chutney
salt, pepper

Decoration:

parsley

Dice the meat. Peel and shred the carrots. Cut the leek in shreds lengthwise. Melt 1 tbsp fat in a sauté pan or large frying pan. Sizzle curry and carrots for a few minutes. Add water, cream and bouillon cube, cover and let simmer for about 5 minutes.

Add leek. Mix flour with remaining fat, stir it into the pan and boil for a few minutes. Add meat and mango chutney (it can be omitted, but it gives the dish an extra “twang”). Heat it all through properly, flavour to taste with salt and pepper and sprinkle with parsley.

Serve and enjoy! If you have a smaller amount of meat, you can add a can of mushrooms or a package of green beans to the casserole.

Bella