Prepare to embark on a tantalizing culinary journey that will transport your taste buds straight to the heart of French gastronomy! This extraordinary Émincé de Veau au Curry Girardet is not just a recipe—it's a symphony of flavors that marries the delicate tenderness of veal with the exotic warmth of curry, creating a dish that will make your dinner guests wonder if you've secretly trained in a Michelin-starred kitchen. Get ready to elevate your cooking skills and impress everyone with this surprisingly simple yet sophisticated French classic!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 500g veal, thinly sliced
- 2 tablespoons curry powder
- 1 onion, chopped
- 2 cloves garlic, minced
- 200ml coconut milk
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Prepare the veal by ensuring the slices are uniformly thin, about 3-4 mm thick. Pat the meat dry with paper towels to remove excess moisture, which helps achieve better browning.
- Season the veal slices generously with salt, pepper, and 1 tablespoon of curry powder. Ensure each slice is evenly coated by gently massaging the seasoning into the meat.
- Heat olive oil in a large, heavy-bottomed skillet over medium-high heat. The oil should be hot but not smoking.
- Working in batches to avoid overcrowding, quickly sear the veal slices for 1-2 minutes on each side until they develop a golden-brown color. Remove and set aside on a warm plate.
- In the same skillet, reduce heat to medium and add chopped onions. Sauté until they become translucent and soft, approximately 3-4 minutes.
- Add minced garlic and remaining curry powder, stirring continuously for 30-45 seconds to release their aromatic oils without burning.
- Pour in the coconut milk, scraping the bottom of the pan to incorporate any browned bits. Bring the sauce to a gentle simmer.
- Return the seared veal to the skillet, nestling the slices into the sauce. Simmer for 3-5 minutes, allowing the meat to reheat and absorb the curry flavors.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Remove from heat and transfer to a serving platter. Garnish generously with fresh chopped cilantro.
- Serve immediately, accompanied by steamed rice or crusty French bread to soak up the flavorful curry sauce.
Tips
- Meat Preparation is Key: Always slice your veal against the grain and ensure uniform thickness for even cooking.
- High Heat, Quick Sear: The secret to perfectly tender veal is a blazing hot pan and lightning-fast searing. Don't overcrowd the skillet!
- Curry Powder Technique: Toast your curry powder briefly in the pan to unlock deeper, more complex flavors before adding liquid.
- Coconut Milk Magic: Use full-fat coconut milk for a richer, more luxurious sauce that clings beautifully to the veal.
- Fresh is Best: Always use fresh cilantro as a garnish—it adds a bright, fresh contrast to the rich, creamy curry.
- Resting Time: Allow the meat to rest briefly in the sauce to absorb maximum flavor without overcooking.
Nutrition Facts
Calories: 460kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: 15g
Cholesterol: 75mg
