Veal Pot Roast With Raisin Sauce Recipe
Ingredients
| 3 pounds veal breast | ||
| All purpose flour | 2 Tablespoon | |
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Chicken broth | 1 Can (10oz), condensed | |
| Sherry | 2 Tablespoon | |
| Bay Leaf | 1 | |
| Raisins | 3/4 Cup (16 tbs) | |
| Sliced mushrooms | 1 Can (10oz), drained | |
| Currant jelly | 1 Tablespoon | |
| Dairy sour cream | 1 Cup (16 tbs) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Rub veal on both sides with the flour.
Brown in 2 tablespoons hot butter in heavy kettle.
Add broth, sherry, and bay leaf.
Simmer, covered, for 2 hours, or until meat is tender.
Cook raisins and mushrooms lightly in remaining butter; stir in jelly.
Remove meat and slice.
Add raisin mixture and sour cream to liquid in kettle.
Heat gently and season with salt and pepper.
Serve with the veal.
Brown in 2 tablespoons hot butter in heavy kettle.
Add broth, sherry, and bay leaf.
Simmer, covered, for 2 hours, or until meat is tender.
Cook raisins and mushrooms lightly in remaining butter; stir in jelly.
Remove meat and slice.
Add raisin mixture and sour cream to liquid in kettle.
Heat gently and season with salt and pepper.
Serve with the veal.
Chef
