I mean – what can go wrong with raisin, curry, bananas, and peanuts? A simple but extremely tasty dish – a creation in times when you just have to be content with what you have at home.

Nowadays, Covid19 around the corner at all times, it is not so easy to get out and buy what you lack when it comes to cooking – it is essential to plan everything. So, many times one has to do with one has – it is as simple as that. Bought minute steaks, and at that moment when I ordered them, I was thinking about making roulades, but I forgot to check if we had prunes at home, which is usually the filling in my roulades. It took a while of inventory before the creative side of me kicked in.

I mean – what can go wrong with raisin, curry, bananas, and peanuts?

Ingredients for four portions: 
450 grams (1 lb) of minute steaks
Salt and pepper

 90 g (0,31 oz) raisins
90 g (0,31 oz) salted peanuts (chopped roughly)
Two mashed bananas (200 grams of finished mash) (7,05 oz)

The sauce:
1 cup gravy from the frying
1 tbsp Concentrated chicken stock or bouillon
Three hearty tsp Mango chutney
1 tbsp curry powder
1,26 cup cream
some tablespoons of  Wondra flour


  1. Rinse the meat and dry it.
  2. Salt and pepper on both sides.
  3. Divide the minute steaks into two parts. This way, you get two roulades out of each minute steak. But it depended on the size of the steak, of course.
  4. Wash the raisins a few times and then let them rest in lukewarm water for a few minutes until they soften slightly.
  5. Chop the salty peanuts roughly
  6. Mash the banana with a fork.
  7. Mix raisins, banana mash, and chopped nuts.
  8. Fill the roulades with one or two teaspoons of the filling and secure with a toothpick.
  9. Fry it in butter until the roulades get a beautiful color – they do not have to be ready at this stage since they will simmer in the sauce for a while before serving the food.
  10. Rinse the frying pan with 2-3 dl of water and 1 – 2 tablespoons of concentrated stock or bouillon, filter, and then pour the liquid into a large saucepan.
  11. Now mix in one tablespoon of curry powder, 3 teaspoons of mango chutney, and 3 dl of cream. Whisk together – taste and correct the seasoning to suit you. When you are satisfied with the seasoning, put in the roulades.
  12. Put the lid on – allow it to boil, lower the heat and let simmer for 10 minutes.

Serve with Persian rice. You can also have extra banana slices and more mango chutney on the side.


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