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Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, a nostalgic lunch menu [curry stew]. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Great recipe for A Nostalgic Lunch Menu [Curry Stew]. We were all excited to have this curry stew for our school lunch! I recreated the nostalgic school lunch dish. By the way, we ate this with plain bread roll more often than with rice.

A Nostalgic Lunch Menu [Curry Stew] is one of the most well liked of recent trending foods in the world. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. They’re nice and they look fantastic. A Nostalgic Lunch Menu [Curry Stew] is something that I have loved my whole life.

To get started with this recipe, we have to first prepare a few ingredients. You can have a nostalgic lunch menu [curry stew] using 18 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make A Nostalgic Lunch Menu [Curry Stew]:

1. Get Ingredients for the curry
2. Make ready Chicken
3. Make ready Carrot
4. Take Onion
5. Get Potatoes
6. Prepare packet Shimeji mushrooms
7. Take Vegetable oil for stir frying
8. Get Fo béchamel sauce with curry powder
9. Take Curry powder
10. Make ready Flour
11. Take Water
12. Get Soup stock cubes
13. Prepare ~1 1/2 teaspoons Sugar
14. Get Butter
15. Get clove Garlic (grated)
16. Make ready Milk
17. Take Salt
18. Make ready Pepper

In a large saucepan, melt butter and brown meat. The fat melts slowly as it cooks, tenderizing the beef into juicy melt-in-your-mouth morsels. A slow finish in the oven gives the stew its rich, hearty texture. Let's get the big flashing misnomer out of the way: Not every stew at an Indian restaurant is a curry.

Steps to make A Nostalgic Lunch Menu [Curry Stew]:

1. Cut the meat and vegetables into 2 cm pieces. Shred the shimeji mushrooms into small clumps.
2. Wet the potatoes with water, put on a plate, cover with cling film and microwave until soft.
3. Heat oil in a pan. Stir fry the meat and carrot over medium heat for 4 minutes. Add onion and shimeji mushrooms and stir fry until the onion has become translucent.
4. Add curry powder and stir fry until fragrant. Add flour and stir well to avoid lumps.
5. Add water, mix well to dissolve the flour over medium heat. Add the soup stock and sugar.
6. After it starts to boil, add potato, butter, garlic and milk and stir well. When it comes to a boil, skim off any scum that surfaces.
7. Simmer until it reaches the desired thickness, stirring occasionally so that it won't burn.
8. Check the taste and add salt if needed. Sprinkle a little pepper to enhance the aroma and it's done.

A slow finish in the oven gives the stew its rich, hearty texture. Let's get the big flashing misnomer out of the way: Not every stew at an Indian restaurant is a curry. It's understandable how it's become shorthand for "meat-filled spicy sauce to dip roti in," but that's a gross generalization for a cuisine that's breathtaking in its diversity. See more ideas about school cafeteria, recipes, school cafeteria food. The curry and stew specialty restaurant Tomato is located in Ogikubo, Tokyo.

So that is going to wrap it up with this exceptional food a nostalgic lunch menu [curry stew] recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!