Veal Roast Supremo

Ingredients
2 lb veal roast from leg or shoulder 1 kg
1 tablespoon butter 15 ml
1 tablespoon canola oil 15 ml
1 each: celery stalk, carrot, small onion, chopped
2/3 cup white wine or beef broth 150 ml
1 teaspoon peppercorns 5 ml
salt to taste
1 cup country-style 15% cream 250 ml
20 green olives
10 mushrooms, minced
1 clove of garlic, minced
3 tablespoons fresh parsley, chopped 45 ml

Directions
In a casserole, lightly brown the boneless roast of veal in a butter-oil mixture.
Lightly brown the celery, carrots and onion in the casserole for 4-5 minutes.
Place the roast on the vegetables.
Add the wine, cover and bake at 135°C (275°F) for 1 hour.
Remove roast and keep warm.
Strain the cooking juice through a sieve.
Return juice to the casserole.
Add cream, olives and mushrooms.
Cook over medium heat for 5 minutes.
Add garlic and parsley.
Slice the roast and cover with sauce.

(Visited 4 times, 1 visits today)

Leave a Reply

Veal Recipe TV
Restaurants
Take your family and friends to great restaurants for a fun and entertaining time!
Veal Cookbook Guide

Veal cookbook Guide
Veal Cookbook Guide
Now available to buy online only for $19.95 with Free Shipping Worldwide.
Great Veal Recipes and photos. Highly Recommended.

Veal Cookbook