Veal Steaks
meats, steak, veal
1 lb veal cutlets; sliced thin
1/4 teaspoon pepper
3 tablespoon vegetable oil
2 tablespoon evaporated milk
1 lemon; juiced
2 tablespoon cognac or brandy
1/2 teaspoon salt
3/4 teaspoon curry powder
2 onions; diced
2 tablespoon tomato paste
10 parsley sprigs; chopped
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.
Yield: 4 servings