Roast veal in a cream sauce
Serves approx. 6
1 kg veal
1 level tsp salt
1/2 tsp white pepper
2 level tsp paprika
Butter or margarine
2 onion, 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 approx. 1/4 litre of liquid after
about 30 minutes. Repeat this after
another 30 minutes. Add the cream at
the end.
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.
Settings
Automatic programmes \ Meat \ Veal \
Braised veal \ 1000 g
Duration: Approx. 90 minutes
Auto roast
Temperature: 160–180 °C
Shelf level: 1
Duration: 100–120 minutes
Conventional heat
Temperature: 160–180 °C
Shelf level: 1
Duration: 100–120 minutes
Core temperature when using the food
probe: 75–80 °C
Tip: To make a veal roulade, proceed
as described above but select the "Veal
roulade" Automatic programme.
Meat recipes
177
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