Calfder vein in tern in mild curry sauce with broccoli

Ingredients for Calfder vein in tern in mild curry sauce with broccoli

Instructions for Calfder vein in tern in mild curry sauce with broccoli

To prepare the Calfder vein in tern in mild curry sauce with broccoli recipe, please follow these instructions:

Begin to peel the bulbs, peel the carrot, roseller slice and apple - and cut all 1 x 1 cm terns.

Cut the veal in a 2 x 2 cm tern, then butter and oil into a thick pot and warm until golden. Bring the meat in the pot and brown them on all sides - season with salt and pepper. After that, the vegetables come into the pan and the whole is switched for approx. 15 minutes with regular stirring.

Add the curry and let it "shake" easily. Then pour approx. 4 drop water into the pan so that the contents are barely covered - the whole cooker is under the lid for approx. ½ hour until the meat is tender.

Just before serving, when the dish is almost finished, smooth the sauce with maizena into 4 tablespoons. water. Allow to cook for 3 minutes and then stir the cream cheese and season with salt and pepper.

The rice is boiled as indicated on the package together with the whole spices. The last 5 minutes of boiling add to the raisins.

Broccoli is divided into small bouquets and boiled tenderly in a saucepan in salted water. It takes about 5 minutes under cover - they are tender but still crisp.

Serve the veal in the mild carry sauce and give broccoli bouquets and the spicy rice with raisins.