Kalbsschnitzel in currysosse (veal steaks in curry sauce)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Veal Cutlets -- Sliced Thin |
| 2 | tablespoons | Evaporated Milk |
| ½ | teaspoon | Salt |
| 2 | tablespoons | Tomato Paste |
| ¼ | teaspoon | Pepper |
| 1 | Lemon -- Juiced | |
| ¾ | teaspoon | Curry Powder |
| 10 | Parsley Sprigs -- Chopped | |
| 3 | tablespoons | Vegetable Oil |
| 2 | tablespoons | Cognac Or Brandy |
| 2 | Onions -- Diced | |
Directions
Season veal with salt, pepper and ½ 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.
Recipe By :