Curry-spiced beef, mushrooms, and cream

Ingredients

• 2 generous portions of veal cutlets (approximately 400g)
• 200 g of mushrooms
• 1 onion
• A pinch of salt
• 1 tablespoon of curry
• 10 cl of heavy cream
• 10 cl of white wine (half a glass)
• olive oil

Cut the meat into small pieces and place it in a dish. Add a drizzle of oil, a pinch of salt, and the curry powder, then mix well. Let it marinate in the refrigerator overnight to allow the meat to absorb the curry flavor.

The next day, cut the mushrooms into smaller pieces. Heat a small amount of oil in a pan with a pinch of salt, then add the chopped onion and cook for about 10 minutes. While the onion is cooking, wash and chop the mushrooms.

Mix the mushrooms and onions together, and cook for 5 minutes. Pour in the white wine, followed by the cream a few minutes later. Season lightly, and let it simmer for 2 minutes, then remove from the heat and set aside the cream.

Heat another pan with a small amount of oil paint and use it to coat the marinated meat pieces. Remove any excess oil paint, then pour in the mushroom cream and mix. Serve immediately with cooked white rice.