Minced veal in curry sauce
========================== 2021-05-14

4 people

Adapted (not really, there's nothing to change) from the book by Fredy Girardet: "La cuisine spontanée".

Comment: I use here the word minced as opposed to ground. Minced to mean small slices. Works well too with minced chicken. In this case, return the chicken to the frying pan a bit earlier and let it simmer for 5 mn. Depending on the cream used, sprinkle 1 slightly heap tablespoon of flour on the reserved meat and mix it after having it browned, no more than one tablespoon. If more sauce is desired, add 2 dl of chicken broth, and sprinkle the meat with an additional flat tablespoon of flour.


500 g veal (fillet or surloin)
4 heap teaspoons of curry
30 g butter
1.5 dl dry white wine
3 dl cream (double - but 35% minimum)
flour (opt)
S + P


Slice the veal (not too fine and not too long pieces).
Put the veal + curry + S + P in a bowl and mix well.

In a hot pan, EVOO, put the meat to brown for 30 seconds turning the pieces with a fork, then add 30 g of butter and let brown 1 minute while stirring. It may be useful to do this in 2 or 3 batches so as not to cool the pan too much.

Remove the meat with a slotted spoon and set aside.

Deglaze the pan with the white wine and reduce to 1/3.

Add cream and continue to reduce a bit, with a rolling boil until slightly coating. Possibly add the ingredients for extra sauce (see texte).

Reduce the heat, put the meat back in the pan, just to warm up, adjust S + P, add a squeeze of lemon juice and serve immediately.