Ingredients:
1/4 cup butter or 1/4 cup butter substitute
2 tablespoons flour
1/2 medium onions, minced
1/4 carrots, grated
6 fresh button mushrooms, sliced
1/2 cup 1% low-fat milk
salt
1 tablespoon garam masala, indian spice
1/3 cup sake or 1/3 cup dry white wine
3 leaves flat-leaf Italian parsley ( to garnish) (optional)
1/2 cup slivered almonds ( to garnish) (optional)
Directions:
Saute onion and carrot in butter until softened.
Add flour and cook until flour taste is gone or until it is just about to turn brown.
Add milk and make a medium-thick sauce, stirring constantly.
Add mushrooms, salt and curry powder to taste.
Cover and let simmer until mushrooms are cooked.
Refrigerate until dinner time.
You can add more milk when you reheat if the sauce is too thick, but if heated in a covered pan I doubt you’ll need to add more liquid.
Add a good dose of wine and let simmer — be careful, you don’t want to overpower the curry and other flavors.
Place meat in center of platter and pour sauce over top and drizzle down the sides.
Sprinkle fresh parsley and almond slivers over the top.
Around the meat arrange broccoli flowerettes, thick slices of carrot, and small boiled potatoes.
So-o elegant!
Servings: 4-6
Time preparation: 5 min.
Time total: 15 min.