Veal Steaks

Course : German
Serves: 4
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1 pound veal cutlets -- sliced thin
2 tablespoons evaporated milk
1/2 teaspoon salt
2 tablespoons tomato paste
1/4 teaspoon pepper
1 medium lemon -- juiced
3/4 teaspoon curry powder
10 bunches parsley sprigs -- chopped
3 tablespoons vegetable oil
2 tablespoons cognac or brandy
2 medium Onions -- diced

Preparation / Directions:

Season veal with salt, pepper and 1/2 t curry powder. Heat oil; brown veal slices on both sides. Remove meat and reserve. Add onions; sauté until softened. Add evaporated milk and tomato paste. Cook until bubbly. Add lemon juice, rest of curry powder, and chopped parsley sprigs. Return veal slices to the sauce. Add the cognac or brandy; heat through. Serve on preheated platter.

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