カレー（欧風ビーフカレー）｜だれウマ【料理研究家】さんのレシピ書き起こし

Cut the onion in half and then thinly slice to break the fibers.
Sprinkle the salt into the beef thigh.
Grate the garlic.
Grate the ginger with the skin on.

Heat an iron frying pan over medium heat, and when it starts to smoke, add olive oil and stir-fry the beef thighs until the surface is browned.
When it is browned, take it out in a bat.
In the same frying pan, add the beef tallow, the onion from step 1, and salt, and fry over medium heat for 2 minutes.
Add sugar and water to the empty space to caramelize and stir-fry with onions.
Add water little by little so as not to burn it, and fry it until it turns amber.
Add the butter, garlic, ginger, and curry powder from Step 1 and stir-fry.
Once the curry powder has blended, add the cake flour and stir-fry to remove any lumps.

Add tomato juice and red wine to the frying pan from step 2 and simmer over medium heat for about 10 minutes.
When the mixture thickens (A), add the beef thigh meat that was taken out and simmer over low heat for 30 minutes with the lid on.
After simmering for 30 minutes, add butter (for finishing) and curry powder (for finishing) and simmer over medium heat until thickened.
Taste it when it thickens, and if it is too sour, add sugar (for adjustment) to adjust.

ごはんをよそったお皿に3を盛り付け、生クリームをかけて完成。