VOLUME 1 - Kilimanjaro Foods

Veal Steaks
4 Servings
1 lb veal cutlets,sliced thin
1/4 t pepper
3 T vegetable oil
2 T evaporated milk
1 lemon,juiced
2 T cognac (or brandy)
1/2 t salt
3/4 t curry powder
2 onions,diced
2 T tomato paste
10 parsley sprigs,chopped
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;
saute 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.