Bacon and vegetables with mustard sauce

Recipe from: 4/17/2003 12:00:00 AM
Ingredients 13
Servings 6
Time

Ingredients

  • SAUCE
  • 125
    ml
    sugar
  • 12
    ml
    mustard powder
  • 7
    ml
    cake flour
  • salt to taste
  • 60
    ml
    grape vinegar
  • 1
    extra-large egg, whisked
  • 100
    ml
    plain yoghurt
  • VEGETABLES
  • 125
    g
    bacon, shredded
  • 350
    g
    baby marrows, sliced
  • 250
    g
    mushrooms, sliced
  • 500
    ml
    croutons
 

Method

 
Blend together all the ingredients for the sauce except the egg and yoghurt.
Heat slowly on the stove top (stirring continuously) or in the microwave oven (stirring occasionally) until the sauce just comes to the boil and thickens.
Remove from the heat, mix a little of the sauce with the whisked egg and return everything to the remaining sauce.
Heat slowly until the sauce just comes to the boil.
Cool and stir in the yoghurt.
Store in the fridge.
Fry the bacon until golden brown and crisp.
Remove from the pan and set aside.
Stir-fry the baby marrows and mushrooms in the pan fat until tender but still firm to the bite.
Mix the salad dressing and bacon.
Add the bacon just before serving.
 

Read more on: pork  |  stir-fry  |  microwave
 

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