Curry (dried tomato curry) | Kukipapa cooking class's recipe transcription

人参は皮をむき千切りにする。
にんにくは半分に切る。
玉ねぎは芯を取って薄切りにする。

Add garlic (for vegetables) and oil (not listed) to a pot and heat over low heat until the garlic smells.
When the garlic smells, add the butter, carrots, onions, and salt and stir-fry over low to medium heat.
When the vegetables release water, add the bay leaves, cover and stir-fry to avoid burning.

ドライトマトは細かく切る。
カレールーも溶けやすくなるように小さくカットする。
牛肉は２～3cm幅くらいに切る。

When the vegetables are soft, remove the garlic (for vegetables).
Add the sun-dried tomatoes and stir-fry over low heat, being careful not to burn them, then cover and heat through.
Put garlic (for beef) and oil (not listed in ingredients) in a frying pan, turn the heat up to high, add beef and a pinch of salt (not listed in ingredients), and stir-fry.
When the beef changes color, add it to the vegetable pot.
Wipe off any remaining oil in the frying pan, add water and scrape up the flavor from the frying pan, then add to the pot and bring to a boil.
Once it boils, remove the scum.
Once the taste is familiar, turn off the heat and add the curry roux.
Bring to a boil over low heat.
Add soy sauce and Worcestershire sauce to taste, mix and simmer until done.