Veal Pot Roast Recipe
Ingredients
| 1 4- to 5-pound boned, rolled shoulder of veal | ||
| Bay Leaf | 1 | |
| Thyme leaves | 1/4 Teaspoon | |
| Salt | 2 Teaspoon | |
| Pepper | 1/2 Teaspoon, seasoned | |
| 3 carrots, pared, halved crosswise | ||
| 1/2 pound small white onions | ||
| Butter/Margarine | 2 Tablespoon | |
| 1/2 pound medium mushrooms | ||
| Flour | 2 Tablespoon | |
| 1/2 10-ounce package frozen peas | ||
| Egg yolks | 2 | |
| Lemon juice | 2 Tablespoon | |
| Fresh dill for garnish | ||
Directions
About 3 1/4 hours before serving: In hot Dutch oven, saute veal until lightly browned on all sides, 10 to 15 minutes.
Pour off all fat; add 1/4 cup water, bay leaf, thyme leaves; sprinkle on salt and seasoned pepper.
Cover tightly; simmer 1 1/4 hours.
Add carrots and onions and simmer, covered, 1 hour or until veal and vegetables are tender.
Remove to heated platter; keep warm.
In skillet, in butter, saute mushrooms 5 minutes.
Pour drippings from Dutch oven into measuring cup; add enough water to make 2 cups liquid.
In Dutch oven, stir small amount of this liquid into flour; add rest of liquid, then peas.
Cook, stirring, until thickened, and peas are tender.
Add mushrooms; heat.
Beat egg yolks slightly; stir in some of hot liquid and lemon juice.
Return to Dutch oven and cook, stirring, until thickened.
(Do not boil.) Arrange mushrooms around meat; pour some of sauce over meat and vegetables.
Snip dill over vegetables.
Pass rest of sauce.
For easier serving, slice meat; reassemble on platter; then garnish with mushrooms, vegetables, sauce and dill.
Pour off all fat; add 1/4 cup water, bay leaf, thyme leaves; sprinkle on salt and seasoned pepper.
Cover tightly; simmer 1 1/4 hours.
Add carrots and onions and simmer, covered, 1 hour or until veal and vegetables are tender.
Remove to heated platter; keep warm.
In skillet, in butter, saute mushrooms 5 minutes.
Pour drippings from Dutch oven into measuring cup; add enough water to make 2 cups liquid.
In Dutch oven, stir small amount of this liquid into flour; add rest of liquid, then peas.
Cook, stirring, until thickened, and peas are tender.
Add mushrooms; heat.
Beat egg yolks slightly; stir in some of hot liquid and lemon juice.
Return to Dutch oven and cook, stirring, until thickened.
(Do not boil.) Arrange mushrooms around meat; pour some of sauce over meat and vegetables.
Snip dill over vegetables.
Pass rest of sauce.
For easier serving, slice meat; reassemble on platter; then garnish with mushrooms, vegetables, sauce and dill.
Chef
