Veal Sliced Bombay

Summary

Ingredients

• 600 g veal, sliced, from the le or loin
• 1 small onion (s), finely diced
• 1 small apple
• 1 banana (s)
• 2 slices pineapple
• 1 tablespoon curry (more or less depending on the heat you want, and if possible Indian)
• 1 tablespoon mango chutney
• 1 tablespoon almond (s), flakes
• 250 g cream
• 250 ml sauce, brown or stock (meat or vegetable stock)
• 1 teaspoon cornstarch (Mondamin)
• salt and pepper
• some parsley, plucked or coriander leaves

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Instructions

1. Briefly fry the shredded meat in a little hot oil and season with salt and pepper, remove from the pan and keep warm.
2. Lightly brown the onion in this pan, add the curry and deglaze with the stock. Simmer briefly so that the onion is a little softer and add the cream. Possibly bind lightly with a little Mondamin mixed in cold water. Season with mango chutney, salt and pepper. Add the sliced meat to the finished sauce and keep it hot, but do not boil any more.
3. In a second pan, first lightly toast the flaked almonds without oil, do not let them get too dark. Take out the almond flakes and set aside.
4. Peel the apple and cut into small pieces, as well as the banana and pineapple. Now heat a piece of butter in this pan and lightly sauté the fruit. Do not add the banana until the end, otherwise it will get mushy.
5. Distribute the finished sliced meat on preheated plates, place the fruit on top and sprinkle with the flaked almonds. Garnish with parsley or coriander leaves.
6. This goes well with rice or spaetzle, of course. And a fruity, dry rosé.
7. My tip: The curry is a key source of flavor in this dish, so it should be of the best quality. In some delicatessen shops, different Indian curries are sold, so you should try it out!