Title: Veal steaks
 Categories: German, Veal, Meats
      Yield: 4 servings
 
      1 lb Veal cutlets; sliced thin
    1/2 t  Salt
    1/4 t  Pepper
    3/4 t  Curry powder
      3 T  Vegetable oil
      2 ea Onions; diced
      2 T  Evaporated milk
      2 T  Tomato paste
      1 ea Lemon; juiced
     10 ea Parsley sprigs; chopped
      2 T  Cognac or brandy
 
  Season veal with salt, pepper and 1/2 t curry powder.
   Heat oil; brown veal slices on both sides.  Remove meat and reserve.
  Add onions; saute until softened.
   Add evaporated milk and tomato paste.  Cook until bubbly. Add lemon
  juice, rest of curry powder, and chopped parsley sprigs. Return veal
  slices to the sauce.  Add the cognac or brandy; heat through.  Serve
  on preheated platter.