Curried Veal with Apples and Peaches

2 T oil or schmaltz
2 large onions, sliced thin
1 clove of garlic, chopped or mashed
2 large apples, cored and sliced
1 lg. can of sliced peaches in light syrup
3 cups beef or chicken stock
2 lbs. bite size pieces of veal steak, chops or cutlets, pounded flat before slicing
1 tsp. or more curry powder
1 T flour
¼ tsp. salt
¼ tsp. cinnamon
1 tsp. lemon juice

Sauté onions, garlic and apples in oil until onions are soft. Remove from pan. Brown veal in pan juices on all sides. Add back onions and apples. Add stock and peaches with juice. Dissolve curry powder, flour and cinnamon in ¼ cup of the stock then add to pan. Add salt and lemon juice. Bring to a boil. Cover and lower to simmer. Cook for 45-60 minutes. Thicken with more flour if necessary. Serve over rice. Makes 6 servings 

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