The Best of Czech Cooking/Peter Trnka 1996

Roast Veal with Wild Mushrooms and Garlic
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
3 lb rolled veal loin 2 cloves garlic, sliced thin 1 tsp marjoram
2 Tbs vegetable oil 1 oz dried porcini mushrooms 1 cup dry white wine
4 Tbs butter 2 Tbs flour 2 Tbs fresh parsley, chopped



1 Put the dried mushrooms in 1 cup of warm water to soak for 20 minutes. Drain, reserving the liquid, and brush off any pieces of dirt. Roughly chop the mushrooms and strain their liquid.
2 Preheat the oven to 350 F.
3 Using a small paring knife, cut incisions into the roast and insert a sliver of garlic into each. Season the veal well with salt and freshly ground black pepper. Rub in the marjoram.
4 Heat the oil in a large frying pan on medium-high. When quite hot, put in the veal and brown well all over.
5 Put the veal in a small roasting pan and pour the wine around it. Add the mushrooms and their liquid. Put 2 Tbs of the butter on top of the meat. Place the roast in the oven. Cook, basting occasionally, for 2 hours.
6 Remove the veal to a serving platter. Skim off any excess fat from the pan juices. Melt the remaining butter in a frying pan, then stir in the flour and fry for 3 minutes. Add the pan juices. Let boil, stirring well, for 2 minutes. Season with salt and pepper and mix in the fresh parsley.
7 Serve with dumplings or potatoes and a vegetable such as spinach, asparagus, or green beans.

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