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Emince de Veau au Curry Girardet

Emince de Veau au Curry Girardet comes together with Veal Rump Or Topside, Curry Powder, Oil, Butter Unsalted, and Dl Dry White Wine. Serves 4. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1 1/8 lb
• 4 tsp
• to taste
• 30 g
• 1 1/2
• 3
• to taste
• to taste
• to taste

Method (preview)

1. 1

   Cut the veal into slices about 5 mm (1/4 in) thick, then cut it into pieces measuring 1 x 2 cm (3/8 x 3/4 in).

2. 2

   Put the meat into a bowl.

3. 3

   Sprinkle the meat with the curry powder.

4. 4

   Add salt and pepper and mix well with your hands to make sure that all the pices of meat are well seasoned.

5. 5

   Add the veal and - without delay - separate the pieces as they cook.

6. 6

   After 30 seconds, add the butter, and let the meat colour lightly for 1 minute.

7. 7

   The meat should cover the pan in one layer.

8. 8

   Deglaze the pan with the white wine and reduce it by two-thirds over a brisk heat.

9. 9

   Add the cream and continue the reduction, boiling fast until the sauce thickens enough to coat the back of a spoon.

10. 10

    Set it aside.

11. 11

    Put the meat back into the sauce for longh enough to reheat it, but do not let it cook any more.

12. 12

    Taste for seasoning, add a dash of lemon juice and serve immediately.

13. 13

    Garnish the veal with roasted almonds and fried onion rings.