1 lb veal cutlets, sliced thin
1/2 tsp salt
1/4 tsp pepper
3/4 tsp curry powder
3 tbsp vegetable oil
2 onions, diced
2 tbsp evaporated milk
2 tbsp tomato paste
1 lemon, juiced
10 parsley sprigs, chopped
2 tbsp cognac or brandy
Directions
Season veal with salt, pepper and 1/2 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.
Servings: 4 servings
Kalbsschnitzel In Currysosse (Veal Steaks / L Recipe brought to you by Recipe Ideas
Categories: German; Meat
The History of Recipes
Experts have tracked the existance of recipes way back into the far past, certainly as far back as early Egypt, and possibly even further. Interesting though that is, mostly, these ancient cookbooks were just very basic hieroglyphic or cunieform recipes for food preparation.
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We hope you enjoy this Kalbsschnitzel In Currysosse (Veal Steaks _ L recipe.
