Emince de veau au curry Girardet – Beef Veal Food Recipes

Emince de veau au curry Girardet – Beef Veal Food Recipes

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    Directions

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    Recipe ingredients and directions:

    Yield: 4 servings

    1 1/8 lb veal, rump or topside

    4 ts curry powder

    oil

    30 g butter, unsalted

    1 1/2 dl dry white wine

    3 dl heavy cream

    lemon juice

    salt

    pepper

    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

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    Paul

    Owner of Recipe Flow

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