Curry veal with rice - Kalv i curry med ris (retro)

CURRY VEAL WITH RICE
Kalv i curry med ris

In Sweden, a dish with curry isn’t quite what you’re used to in Britain, for instance. In my younger days, it meant a fairly mild curry sauce that was served with e.g. boiled chicken, or a mild meat like veal.

4 servings

1 lb veal from brisket, shoulder or fillet

2 tablespoons butter or margarine
1 to 2 teaspoons curry
salt, white pepper
½ teaspoon turmeric
1 ¼ to 1 ¾ cupsbouillon
1/3 cup Cream

Trim and dice the meat. Melt the fat in a pot, add curry and sauté the diced meat for a while. Flavour with salt and white pepper and add turmeric and bouillon. Simmer until the meat is totally tender. If you wish, you can thicken the sauce slightly with flour. Add the cream and flavour to taste.

Boil the rice in salted water with a dab of butter or margarine.

Put the dry rice or potatoes in a ring on a serving plate and pour the meat stew in the middle. Sprinkle with parsley and serve immediately.

Enjoy!

Bella