Veal roast in white wine sauce recipe

Veal Roast in White Wine Sauce recipe

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♼ Recipe origin is unknown. Veal roast in white wine sauce recipe, recipe Rating: 4.7
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Ingredients

250 g	shallots
250 g	carrots, diced
1 ¼ kg	veal roast
4 sprig(s)	sage
	salt and freshly ground black pepper
2 tbsp	oil
400 ml	vegetable stock
250 ml	white wine, dry
2 tsp	cornflour

Instructions

Cook the shallots in water for 2 minutes. Drain and peel the shallots. Rub the meat with salt and pepper.

In a roasting tin heat the oil. Fry the roast until golden brown all around. Remove from the tin and set aside. Add the shallots, sage and carrots and sauté for 4-5 minutes. Season with salt and pepper. Deglaze with the stock and the wine.

Return the meat. Cover and cook in the preheated oven at 150°C for 1.5 hours or until the meat is tender. Occasionally turn the roast around and baste with the gravy. Finally remove the lid and roast for 15 more minutes.

Take the roast out of the roasting tin and keep warm. Bring the gravy to a boil. Mix the cornflour with 3 tablespoons of cold water. Stir the mixture into the sauce and cook until thickened. Season to taste with salt and pepper.

Carve the roast into neat slices and serve drizzled with the sauce.

Preparation time:
ca. 25 min
Cooking / Baking Time:
ca. 2 hrs
Grade of difficulty:
medium
Calories per portion:
n/a