| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 1 1/8 | lb | Veal — rump or filet |
| 1 1/3 | tb | Curry powder |
| Oil | ||
| 1 1/8 | oz | Butter — unsalted |
| 5/8 | c | Dry white wine |
| 1 1/4 | c | Heavy cream |
| Lemon juice | ||
| Salt | ||
| Pepper | ||
| TO GARNISH THE VEAL | ||
| OPTIONAL—– | ||
| Roasted almonds | ||
| Fried onion rings |
INSTRUCTIONS
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. Serving: 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. Fredy Girardet, Cuisine spontanee, Papermac, 1986, ISBN 0-333-40957-4 Recipe By : Fredy Girardet, Cuisine spontanee, Papermac, 1986 From: El Charro Cafe Favorite Recipes File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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