Slovenia Veal Roast Recipe


Difficulty LevelMediumHealth IndexAverage
MethodInterest Group


 Bacon slices4
 Loin/Leg roast2 Kilogram
 Marjoram/Savory5 Milliliter
 Thyme1 Milliliter
 Soft butter50 Milliliter
 Onions250 Milliliter
 Carrots125 Milliliter
 Celery60 Milliliter
 Table cream60 Milliliter
 Flour10 Milliliter
 Beef broth/White wine125 Milliliter
 Mushrooms250 Gram
 Parsley50 Milliliter
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 5246 Calories from Fat 3183

% Daily Value*

Total Fat 354 g545.3%

Saturated Fat 154.8 g773.8%

Trans Fat 0 g

Cholesterol 1274.1 mg

Sodium 2230.7 mg92.9%

Total Carbohydrates 62 g20.7%

Dietary Fiber 15.3 g61.3%

Sugars 22.6 g

Protein 435 g870%

Vitamin A 549.2% Vitamin C 173.6%

Calcium 50.2% Iron 281.1%

*Based on a 2000 Calorie diet


Place the bacon pieces in a small microwave-safe dish, cover with hot water.
Microwave 3 minutes at HIGH.
Make 6 to 8 slits in the meat with the point of a knife, and fill each one with a little bacon.
Mix together the salt, pepper, marjoram or savory and the thyme with the soft butter.
Put a little in each slit and spread the remaining mixture over the roast.
Place the meat in an 8 X 13-inch (20 x 33 cm) glass dish, and stir the vegetables and cream around it.
Insert the temperature probe into the side of the meat, plug into the oven if you have a combination microwave-convection oven, place the meat on the low rack in the oven, program at "COMB" or "PROBE at BEEF MEDIUM RARE.
Start the oven; the probe will decide on the cooking time and will stop cooking automatically.
When the roast is cooked, remove the probe with oven mitts, as it is hot, and place the roast on a plate.
Keep warm.
Pour the juice and vegetables from the baking dish in a food processor.
Add the beef broth or the white wine; mix together.
Add the sliced mush-rooms and the minced parsley.
Stir well and micro wave 4 minutes at HIGH, stirring halfway through cooking.
Add the pureed vegetables, mix together and microwave 3 minutes at HIGH.
Serve separately in a sauceboat or pour around the meat.