Curried Veal and Rice

4 Servings

Recipe provided by Harriette E. Meyers of the Avivah Chapter.


2 cups Veal (sliced or diced)
1 cup Onions (peeled and sliced)
2 medium apples (cored, peeled and sliced)
3 tbs. Margarine
½ tsp. Curry Powder (up to 2 tbs. curry powder may be used accoring to individual tastes)
2 tsp. Flour
1 cup Stock (vegetable, chicken, etc.)
1 tbs. Lemon Juice


Melt Margarin in saucepan, add the Onions and Apples and saute until the onions are tender. Remove them from the pan.

Brown the Veal lightly in the pan. Remove it from the pan.

Stir the Curry Powder and flour into the pan juices then slowly stir in the Stock.

When the sauce is smooth and boiling, add the Onions, Apples, and Meat. Stir in the Lemon Juice and Salt as needed.

Serve the meat with steamed or boiled rice.


A Cook's Tour by B'nai B'rith Women: Northern New Jersey Council - First Edition 1960