Fine curry veal strips with mushrooms

Ingredients for 2 servings:

• 400 g roast veal (veal nut)
• 150 g white mushrooms
• 1 cup of cream
• 1 jar white wine
• 1 shallot(s) or small onion
• 2 tbsp curry powder
• possibly veal stock or chicken stock
• some clarified butter
• Salt
• pepper
• Parsley, or 1 tbsp frozen parsley

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Wash the veal, pat dry, and cut into strips against the grain. Peel and finely dice the shallot or onion. Trim and slice the mushrooms. Heat a little clarified butter in a pan and fry the veal strips for 3-4 minutes. The meat should draw some water in this dish and not fry, i.e., not brown. Remove the meat with its juices and set aside. Add the onions to the pan and shortly after add the mushrooms. Gradually add a little of the juices and white wine so that the mushrooms only simmer rather than fry. If there isn’t enough juice, you can gradually add a little veal or chicken stock. Then deglaze with the cream and simmer for 2-3 minutes. Add the meat back in and season with curry, salt, and pepper. Simmer for 5 minutes. Serve garnished with some freshly chopped parsley and rice (regular short-grain rice, not necessarily basmati). This recipe is my in-laws’ wedding meal, and it’s still cooked exactly the same way today, and it’s delicious. You can also use chicken or turkey instead of veal.