Veal Steaks with Curry
This veal dish, seasoned with tomato, curry and cognac, is Indo-French dining at its finest.
1 pound veal, thinly sliced
1/2 teaspoon salt
1/2 teaspoon curry powder
1/4 teaspoon ground black pepper
3 tablespoons vegetable oil
2 onions, chopped
2 tablespoons heavy cream
2 tablespoons tomato paste
3 tablespoons chopped flat-leaf parsley
2 tablespoons lemon juice
1/4 teaspoon curry powder
2 tablespoons cognac
- Season veal with salt, curry powder and pepper. Heat a heavy skillet, add oil and brown veal slices on both sides; remove veal from skillet, cover and set aside.
- Return skillet to medium heat. Add onions; sauté until softened. Stir in cream and tomato paste; mix well. Cook until bubbly.
- Add parsley, lemon juice and curry powder. Return veal slices to skillet; add cognac. Heat thoroughly.
Makes 4 servings.