Veal curry with mushrooms and cream

Ingredients

• 2 generous portions of veal cutlets (approximately 400g)
• 200 g of mushrooms
• 1 onion
• A pinch of salt
• 1 teaspoon of curry powder
• 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 nuts into smaller pieces. Heat a small amount of oil in a frying pan with a pinch of salt, then add the chopped onion and cook for about 10 minutes. While this is happening, wash and chop the mushrooms into small pieces.

Mix the mushrooms and onions together, and sauté 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 frying pan with a little oil and cook the marinated meat pieces until browned. Remove any excess oil, then pour in the mushroom cream and stir. Serve immediately with cooked white rice.