Veal tenderloin in curry sauce

veal casserole
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This recipe of veal tenderloin in curry sauce is delicious.  I am always surprised when I make it.  Veal is not a very strong flavoured meat and many arrangement of seasoning are possible.

If you have a cast iron medium size skillet, it is time to get it out!

Preparation – 5 minutes

Cooking – 25 min, plus tim to reduce the sauce.

Serves 4

Ingredients:
  • 1 veal tenderloin
  • 1 small onion
  • 3 cm of fresh ginger
  • 3 cloves of garlic
  • 1/2 teaspoon of sugar
  • 1 teaspoon of rock salt
  • 1 tablespoon of curry
  • a couple bay leaves
  • 1 glass of white wine
  • 20 g of butter
  • 3 tablespoon of creme fraiche or sour cream
Method:
  1. Peel the onion and cut them  in slices. Similarly, peel and crush the garlic.
  2. Cut the tenderloin in chunks of more or less cube shape about 2 cm wide
  3. Heat up your cast iron skillet, melt 2/3 of the butter, add the garlic and onion. Basically, you want the onion to “melt”, in other words to become transparent.  Reduce the heat to half to ensure the onions do not burn.  This takes up to five minutes.  Once done, remove from the skillet and set aside.
  4. Add the remaining butter to the skillet.  Bring back to full heat. When the butter is melted, add the veal and brown the meat on all sides.  This will take a couple of minutes or so.veal casserole
  5. When the meat is browned, add the curry powder and mix through.  Add all the remaining ingredients and reduce the heat to quite low to allow a gentle simmer. Cover with the lid. If you skillet is quite wide, you may have to add a little more liquid as quite a bit may have evaporated.  Add a glass of water.
  6. Cook for 15 minutes.
  7. At this stage, remove the meat from the skillet. It is time to concentrate on the sauce.  First you will need to correct the balance of flavour, it is likely it may be a bit acidic. The creme fraiche or sour cream will counter that effect.  Add one spoon at the time and try, depending on the wine you have used , you may not need all of the creme fraiche. Do not add more salt at this stage.
  8. Then, once you are happy with the flavour, let it reduce to a volume of one cup.  Adjust the salt level if required.  If you have fussy eaters, I would suggest you remove the remaining pieces of ginger, otherwise pour over the meat.
  9. Serve with fresh jasmine rice and greens.