Viking pot

Name: Viking pot
Yield: 1 portion(s)
Ingredients: A little water; Small cup Crème Fraiche 38%; Margarine (for svitsning of meat); Pepper; Salt; 1 Chopped onion; 1 tbsp Curry; 1 tbsp Paprika; 1/4 l Whipped cream; 1½ pound Give into strips; 2 clove Garlic; 3/4 bottle Tomato puree (plain bottle with ca. 500 g)

Mains

Cook time: 0 min.
Servings: 1 portion(s)

Ingredients for Viking pot

		A little water
		Small cup Crème Fraiche 38%
		Margarine (for svitsning of meat)
		Pepper
		Salt
1		Chopped onion
1	tbsp	Curry
1	tbsp	Paprika
1/4	l	Whipped cream
1½	pound	Give into strips
2	clove	Garlic
3/4	bottle	Tomato puree (plain bottle with ca. 500 g)

Instructions for Viking pot

To prepare the Viking pot recipe, please follow these instructions:

The meat is swirled with the curry. All the other ingredients on cream and cream are added and the dishes simmer until the meat is tender (about 3/4 hours). Finally add cremefraiche and cream and warm to boiling point (do not boil!).

Serve with rice or french fries. Dryes optionally with coconut or raisins and pineapple.

Viking pot

Ingredients for Viking pot

Instructions for Viking pot

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