Veal steaks

Yield: 4 servings

Measure Ingredient
1 pounds Veal cutlets; sliced thin
½ teaspoon Salt
¼ teaspoon Pepper
¾ teaspoon Curry powder
3 tablespoons Vegetable oil
2 eaches Onions; diced
2 tablespoons Evaporated milk
2 tablespoons Tomato paste
1 each Lemon; juiced
10 eaches Parsley sprigs; chopped
2 tablespoons Cognac or brandy

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.

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