Minced veal in curry sauce
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 1.5 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)
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.