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German Curry of Veal

A slow‑cooked veal curry simmered in milk with onions and curry powder.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

German Curry of Veal

Oven, in the book's wordsA hot oven

Ingredients

Directions

Prepare the veal and onions

  1. Roll the veal pieces in flour.

  2. Fry the veal pieces in butter until browned.

  3. Fry the chopped onions until soft.

  4. Combine the veal and onions in a saucepan.

Stew the curry

  1. Add salt.

  2. Cover with milk.

  3. Stew the mixture very slowly for 2 hours.

  4. Stir in the curry powder.

  5. Thicken the sauce with flour.

  6. Ensure the sauce becomes smooth and thick.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Butter + oniontop 15% of all pairs
    Smell alikemoderate
    Cooked together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Veal + oniontop 17% of all pairs
    Smell alikelow
    Cooked together6,841 recipes

    Shared aroma: 2,4-decadienal (seaweed).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Veal
Provides the main meat, which becomes tender during the long, slow stew.
Onions
Soften and sweeten as they cook, adding body to the sauce.
Milk
Forms the liquid base of the sauce and keeps the meat moist during stewing.
Flour
Thickens the sauce so it becomes smooth and clings to the meat.
Curry powder
Gives the sauce its spiced, aromatic flavor.

The step that matters

Stew the mixture very slowly for 2 hours. Milk scorches and can curdle if boiled hard, and lean veal toughens when cooked fast. A very gentle simmer keeps the milk smooth and lets the meat become tender.

Swap the onion

How well each one fits the dish's main ingredients (veal, butter, milk, flour):

  1. Potatofits better
  2. Leekfits better
  3. Shallotfits better
  4. Onionthe original

Fit is the average pairing score against veal, butter, milk, flour. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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