Veal Curry with Apples

Heat oil and butter. Steam the onion and apples for a few minutes. Dust the meat pieces with 2 tbsp flour, add, brown.

Mix the second portion of flour with the curry powder in a little water. Add to the meat.

Simmer for 1 1/2 hours on a low fire with the lid closed. Gradually add enough clear soup so that the bottom of the Reindl never turns black.

When meat is tender, add juice of one lemon and salt. Serve with apple chutney.

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