Curry veal stew

Preparation:

Preparation: Heat the oil and butter in a saucepan and let the chopped onions soften. When they have become transparent, add the floured stew and brown it well over high heat. After 5 minutes add salt and pepper. Dissolve the curry with a little hot water and pour it over the meat. Stir, cook covered over medium heat for an hour. Add the thyme leaves and the chopped parsley. Transfer to serving plate. Serve accompanied with rice pilaf or boiled rice only. Accompanying wines: Cellatica DOC, Cagnina Di Romagna DOC, Lacryma Christi Rosso DOC.