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
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
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