Sherried Veal Pot Roast |
|||||||||
| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 1-1/2 to 2-pound veal shoulder blade roast | 2 tablespoons butter or margarine | 2 small onions, sliced |
| 1 bay leaf | 1 teaspoon instant beef bouillon granules | 1/2 teaspoon dried thyme, crushed |
| 3 carrots, sliced | 3 tablespoons all-purpose flour | 1/2 cup sliced fresh mushrooms |
| 3 tablespoons dry sherry | ||
| 1 | In a Dutch oven brown meat on all sides in butter. Add half of the onions. Add bay leaf, bouillon granules, thyme, 1 cup water, 1 teaspoon salt, and dash pepper. Cover and simmer for 45 minutes. Add remaining onions and the carrots. Simmer, covered, 25 to 30 minutes or till meat and vegetables are tender. Remove meat and vegetables to a platter; keep warm. |
| 2 | Pour meat juices and fat into a glass measure. Skim off excess fat. Measure 1 cup juices (if necessary, add water). Return juices to Dutch oven. Stir 1/3 cup cold water into flour; stir into pan juices. Add mushrooms. Cook and stir until thickened and bubbly. Cook and stir 1 to 2 minutes more. Stir in sherry. Season. Serve with veal. |