Choice Curry Pasta with Rowdy Rump Schnitzel

Don't buy the packet pasta. Try making your own.

I love the chicken curry packet pasta. So I came up with my own recipes it is just as delicious and more healthy for you, who knows what they put in there.

Mustard flavoured crumbed steak. YUM.

I like accompanying it with crumbed steak or chicken. The mustard marinade pairs well with the curry pasta.

RECIPE

Makes 1 Serve

Preparation & Cooking Time: Roughly 2 hours 30 Minutes

INGREDIENTS

250 Grams Rump

1 Egg

1 Tablespoon Milk

1/2 Cup Plain Flour

1/2 Cup Bread Crumbs

Oil for Frying

Rump Steak Schnitzel Marinade

1 Tablespoon Seeded Mustard

1 Tablespoon Dejon Mustard

1 Teaspoon Sugar

2 Tablespoon Water

1 Teaspoon Baking Powder

Curry Pasta

1 Cup-150 Grams Dried Pasta (Macaroni, Spirals, Penne or Seashells)

1/2 Cup-150 Millilitres Thickened Cream (Heavy Cream)

70 grams-1 Small Onion, Diced

1/2 Cup-80 Grams Frozen Peas

1/2-70 Grams Carrot, Diced

1 Tablespoon Curry Powder

1 Tablespoon Olive Oil for Cooking

1 Teaspoon Olive Oil for the Pasta

DIRECTIONS

Flatten out the steak with a meat mallet. i leave my fat on but you can trim it. In a bowl add the marinade mix and stir to combine. Add the steak and coat both sides. sit it aside for 2 hours.

in a pot add water and pasta shells bring it to a boil then cook it on medium heat for 20 minutes or until the pasta ahs cooked. Prepare the vegetabels for the pasta and set aside.

once cooked strain the pasta and run it under cold water. set aside to drain. in a pan add enough oil to fry the crumbed steak. you can also use a deep fryer.

In separate bowls, add flour, egg and breadcrumbs, coat the steak in order of flour, egg, breadcrumbs. Set aside. in a pan heat some oil, Add carrot, peas and onion.