Veal Curry

Oxmoor House
4 servings


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1/4 cup butter or margarine
1 1/2 pounds veal cutlets, cut into 4-inch strips
1 medium onion, chopped
1 1/2 to 2 teaspoons curry powder
1 1/2 cups half-and-half
1/4 cup water
3 tablespoons all-purpose flour
1 tablespoon vinegar
1/2 teaspoon salt
1/4 teaspoon dry mustard
1/8 teaspoon garlic powder
Hot cooked rice


Melt butter in a large skillet; add veal, and cook until browned. Add onion; sauté until tender.

Add curry powder and half-and- half; stir well. Cover and simmer 15 minutes.

Combine water, flour, and vinegar; stir until smooth. Add flour mixture to curry mixture; cook, stirring constantly, until mixture is thickened and bubbly. Stir in salt, mustard, and garlic powder.

Serve veal mixture over hot cooked rice with several of the following condiments: (about 3/4 cup each) chutney, flaked coconut, chopped hard-cooked egg, crumbled cooked bacon, salted peanuts, and sautéed onion.

Created date

February 2010