2 lb. boneless veal, cut into 2 inch pieces
1/3 c. butter
1 med. onion, sliced thin
2 tbsp. salt
1 tsp. curry powder
2 tbsp. cornstarch, diluted in 1 c. meat stock (use a bouillon cube and water
if you have no stock)
2 tbsp. light dry wine (sauterne preferable)
1 tbsp. tomato paste, added to above stock

Brown veal in melted butter. Add remaining ingredients in order given. Cover; simmer for about 20-30 minutes or until meat is tender. If sauce appears toothpick, add a little more liquid.