Veal Steaks With Lemon And Curry
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Dairy | German | German, Meats, Spices | 4 | Servings |
INGREDIENTS
| 1 | lb | Veal Cutlets, Sliced Thin |
| 1/2 | t | Salt |
| 1/4 | t | Pepper |
| 3/4 | t | Curry Powder |
| 3 | T | Vegetable Oil |
| 2 | Onions, Diced | |
| 2 | T | Evaporated Milk |
| 2 | T | Tomato Paste |
| 1 | Lemon, Juiced | |
| 10 | Parsley Sprigs, Chopped | |
| 2 | T | Cognac Or Brandy |
INSTRUCTIONS
Season veal with salt, pepper and 1/2 t curry powder. Heat oil; brown veal slices on both sides. Remove meat and reserve. Add onions; saute until softened. Add evaporated milk and tomato paste. Cook until bubbly. Add lemon juice, rest of curry powder, and chopped parsley sprigs. Return veal slices to the sauce. Add the cognac or brandy; heat through. Serve on preheated platter. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 272
Calories From Fat: 131
Total Fat: 14.8g
Cholesterol: 90.7mg
Sodium: 438.1mg
Potassium: 636.6mg
Carbohydrates: 9.4g
Fiber: 1.6g
Sugar: 4.8g
Protein: 25.5g