Veal Roast

 

We normally have this meal on Christmas eve.

Real picture coming soon.

 

Meat

Veal roast (shoulder) – boneless (rolled pork roast can also be used)
Butter (room temperature)
Dijon mustard
Pepper

Combine butter, Dijon, and pepper. Rub all over veal.
Sauté slowly in oil and butter until golden. When done, put on platter and set aside.

 

Sauce
4-5 carrots – cut
2 celery stalks – cut
1 onion – chopped
15 mushrooms – cut
Bunch parsley – chopped
Garlic – chopped
1 can chicken broth
4-5 oz. white wine
Salt and pepper
Water

 

Method

1. Fry veggies in meat oil slowly until onion is transparent. Add the chicken broth slowly, the wine, salt, pepper, and garlic. Return veal to pot and enough water to cover 1/2 the veal.

2. Simmer until cooked – about 30 min. per lbs. Remove the meat and let cool.

3. Bring meat sauce to a simmer. Add a mixture of flour and water to thicken.

4. To serve, slice meat and put in large plate. Pour sauce and veggies over meat.

 

**Can also be served with fresh ravioli. Use same sauce for ravioli and lot of fresh Parmesan cheese.