Recipe ingredients and directions:

Yield: 4 servings

1 1/8 lb veal, rump or topside

4 ts curry powder


30 g butter, unsalted

1 1/2 dl dry white wine

3 dl heavy cream

lemon juice



roasted almonds

fried onion rings

Units conversion: 30 g = 1 oz, 1 1/2 dl = 1/4 pint.

Cut the veal into slices about 5 mm (1/4 in) thick, then cut it

into pieces measuring 1 x 2 cm (3/8 x 3/4 in). Put the meat into

a bowl.

Sprinkle the meat with the curry powder. Add salt and pepper and

mix well with your hands to make sure that all the pices of meat

are well seasoned.

Using a non-stick pan, make a little splash of oil very, very hot.

Add the veal and - without delay - separate the pieces as they

cook. After 30 seconds, add the butter, and let the meat colour

lightly for 1 minute. The meat should cover the pan in one layer.

Take the meat out of the pan with a slotted spoon and put it aside

on a plate.

Deglaze the pan with the white wine and reduce it by two-thirds

over a brisk heat. Add the cream and continue the reduction, boiling

fast until the sauce thickens enough to coat the back of a spoon.

Set it aside.

Put the meat back into the sauce for longh enough to reheat it,

but do not let it cook any more. Taste for seasoning, add a dash

of lemon juice and serve immediately. Garnish the veal with roasted

almonds and fried onion rings.

Accompany this curry with a rice pilaff, embellished with little

dice of raw sweet pepper, soaked raisins and cooked peas.

Category: Beef Veal Recipes