| |
|
What You Need:
(To Serve: 6)
|
|
|
|
One 3-pound lean veal roast
10 small strips of ham
1 medium onion
1 stalk celery
1 medium carrot
¼ cup chopped parsley
½ teaspoon marjoram
Pinch of thyme
2 tablespoons butter
½ cup dry white wine
¼ cup milk
1 teaspoon flour
¾ cup beef bouillon
8 minced mushrooms
Salt and pepper to taste
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. Make 10 small slits in the veal roast and insert a strip of ham in each slit. Finely-mince the onion, celery, and carrot.
|
2. Put these vegetables and the parsley, marjoram, thyme and butter in the bottom of a roasting dish. Put the veal roast on top. Cook the roast, bone-side down, for 15 minutes in the microwave oven.
|
3. Pour the vegetables and drippings through a strainer, reserving the drippings. Mash the vegetables through the strainer. Mix vegetables, drippings, wine, milk, flour, bouillon, mushrooms, salt, and pepper.
|
4. Turn the roast over and pour the sauce over the roast. Continue to cook about 15 minutes more or until the roast has reached an internal temperature of 150°F basting several times with the sauce.
|
5. Remove from the oven and cover with foil. Let stand 20 minutes before serving. Slice roast and put on a platter. Pour some of the sauce over. Serve the remaining sauce in a pitcher.
|
|
NOTE:
|
|
The roast's internal temperature will climb to 170°F during standing time. If the sauce should get too thick during the final cooking period, add a little water.
|
| |
|
|
|
|
