Roast veal in a cream sauce
Serves approx. 6
1 kg veal
1 level tsp salt
1/2 tsp pepper
2 level tsp paprika
Butter or margarine
2 onions, 2 carrots
2 tomatoes
2 calf's bones
250 ml double cream
Cornflour
Method:
1. Season the meat with salt, pepper
and paprika, brush with margarine and
place in a roasting dish. Chop the
peeled carrots, the onions and the
tomatoes, and add to the meat together
with the bones (these enhance the
flavour).
2. Add the cream after approx.
60 minutes, and roast until done.
3. When ready, transfer the meat to a
serving dish. Add water to the juices in
the pan and thicken with cornflour.
Carve the meat, and serve with the
gravy.
Use one of the following functions:
Automatic / Cook / Meat / Veal /
Braised veal / 1000 g
Duration: Approx. 90 minutes
or:
Auto roast
Temperature: 160–180 °C
Shelf level: 1
Duration: 100–120 minutes
or:
Conventional heat
Temperature: 160–180 °C
Shelf level: 1
Duration: 100–120 minutes
If using the food probe, set the
temperature to 75–80 °C.
Meat recipes
71
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