Veal Roast With Pan Gravy Recipe
A never to be missed recipe of Veal Roast With Pan Gravy. Once you try this Veal Roast With Pan Gravy things will change for good. It is always prepared with Meat Meatloaf as the key ingredient. Best enjoyed as a Main Dish this recipe was taught to me by a dear friend who also happens to be a great chef. Your near and dear ones including your pals will vouch for this tempting Veal Roast With Pan Gravy recipe. Try it.
Ingredients
1 5-pound rolled boneless veal shoulder roast
Salt
Water
2 tablespoons all-purpose flour
Directions
1. Preheat oven to 325°F. Place meat on rack in open roasting pan. Sprinkle meat with 1 tea spoon salt. Insert meat thermometer into thickest part of meat. Roast meat about 3 hours or until meat thermometer reaches 170°F. Place roast on platter and remove string. Let roast stand 15 minutes for easier carving.
2. Pour pan drippings into a 4-cup measure or a medium-sized bowl (set pan aside); let stand a few seconds until fat separates from meat juice. Skim 2 tablespoons fat from drippings into 2-quart saucepan and set aside; skim any remaining fat and discard. Add 1 cup water to roasting pan; stir until brown bits are loosened; add to meat-juice in cup to make 2 1/2 cups (add more water if needed).
3. Over medium heat, into fat in saucepan, stir flour until blended; gradually stir in meat-juice mixture and 1 teaspoon salt and cook, stirring constantly, until mixture thickens slightly. Serve gravy with meat.
2. Pour pan drippings into a 4-cup measure or a medium-sized bowl (set pan aside); let stand a few seconds until fat separates from meat juice. Skim 2 tablespoons fat from drippings into 2-quart saucepan and set aside; skim any remaining fat and discard. Add 1 cup water to roasting pan; stir until brown bits are loosened; add to meat-juice in cup to make 2 1/2 cups (add more water if needed).
3. Over medium heat, into fat in saucepan, stir flour until blended; gradually stir in meat-juice mixture and 1 teaspoon salt and cook, stirring constantly, until mixture thickens slightly. Serve gravy with meat.
