1 slice veal, 1/2 inch (1.3 cm) thick, weighing approximately 2 1/2 lb (1.1 kg)
0.5 cup (113 g) butter, divided
2 medium onions, sliced
1 tablespoons curry powder
1 boiling water, enough to cover meat
1 all-purpose flour, enough to thicken (approximately 2 tablespoons / 16 g), diluted with cold water
1 teaspoon white or cider vinegar
1 steamed white rice, for serving
Instructions
1. Pat the veal slice dry with paper towels (wiping removes surface moisture for better searing). Cut the veal slice into 1 1/2-inch (3.8 cm) pieces and set aside.
2. Heat a large cast-iron skillet or heavy frying pan over high heat. Add approximately half the butter (1/4 cup / 57 g). Sear the veal pieces on one side until well browned, 2-3 minutes, then sear the second side, 2-3 minutes more, until a deep mahogany crust forms. Remove the meat to a plate.
3. Reduce heat to medium. Add the remaining butter (1/4 cup / 57 g) to the pan along with the sliced onions. Cook, stirring occasionally, until the onions are golden brown, 8-12 minutes. Remove onions and set aside.
4. In the same pan with the remaining butter, return the seared veal and sprinkle with 1 1/2 tablespoons curry powder. Stir to coat the meat evenly with the curry powder, cooking 30-60 seconds until fragrant (blooming the spice: briefly heating ground spice in fat to activate volatile oils and deepen flavor).
5. Add enough boiling water to just cover the meat. Return the browned onions to the pan. Cover and simmer over low heat until the veal is fully tender and yields easily when pierced with a fork, 45-60 minutes. An instant-read thermometer inserted into the thickest piece should read at least 160°F (71°C).
6. In a small bowl, whisk 2 tablespoons (16 g) of all-purpose flour into enough cold water to make a pourable slurry (approximately 3-4 tablespoons / 45-60 ml cold water). Stir the slurry into the simmering liquid and cook, stirring constantly, 3-5 minutes until the sauce thickens and no raw-flour taste remains (thickening with a flour slurry).
7. Stir in 1 teaspoon vinegar. Taste and adjust seasoning. Serve immediately with a border of steamed white rice.
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