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Ingredientes
- 1 1/8 lb Veal -- rump or possibly filet
- 1 1/3 Tbsp. Curry pwdr Oil
- 1 1/8 ounce 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
Direcciones
- Cut the veal into slices about 5 mm (1/4 in) thick, then cut it into pcs measuring 1 x 2 cm (3/8 x 3/4 in). Put the meat into a bowl.
- Sprinkle the meat with the curry pwdr. Add in salt and pepper and mix well with your hands to make sure which all the pices of meat are well seasoned.
- Using a non-stick pan, make a little splash of oil very, very warm. Add in the veal and - without delay - separate the pcs as they cook. After 30 seconds, add in 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 in the cream and continue the reduction, boiling fast till the sauce thickens sufficient to coat the back of a spoon. Set it aside.
- Put the meat back into the sauce for longh sufficient to reheat it, but don't let it cook any more. Taste for seasoning, add in 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,
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 187g | |
| Calories 378 | |
| Calories from Fat 237 | 63% |
| Total Fat 27.03g | 34% |
| Saturated Fat 16.57g | 66% |
| Trans Fat 0.0g | |
| Cholesterol 69mg | 23% |
| Sodium 15mg | 1% |
| Potassium 283mg | 8% |
| Total Carbs 8.92g | 2% |
| Dietary Fiber 2.8g | 9% |
| Sugars 1.42g | 1% |
| Protein 1.44g | 2% |
