Veal curry stew 2

06831 VEAL STEW CURRY INGREDIENTS for 4 PERSONS 600 g of veal breast with chopped onion, a clove of garlic, 20 g flour, 2 potatoes, herbs (1 sprig of Rosemary, 1 sprig of parsley, 1 bay leaf and 2 Sage leaves), 4 tablespoons butter, 1/2 l of broth, 2 teaspoons of curry, salt.

Peel the garlic and onion and mince finely.

Dissolve the curry diluting it in a tablespoon of hot water.

Remove the fat and external cuticles.

Melt the butter in a saucepan, Brown the meat and moderate heat for about 4 minutes and then add the chopped garlic and onion.

Add the curry, melted, fry over high heat for about 3 minutes, sprinkle with flour and stir.

Soak the meat with the hot broth and bring to a boil.

Put in saucepan herbs wash and tied with kitchen Twine.

Lower the heat, put the lid on and cook for about 30 minutes.

Meanwhile, Peel the potatoes, wash them and cut them into irregular touches.

Put in casserole dish with stew, add salt and cook for another 30 minutes.

Serve.