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Roman Pot Veal

Ingredients
  Veal 3 Pound (Off Bone)
  Onion 1 , chopped
  Stock 1⁄4 Pint
  Salt To Taste
  Pepper To Taste
  Mushrooms 6 , chopped (A Few In Number)
  Carrot 1 , chopped
  Sour cream 1⁄2 Pint
Directions

GETTING READY
1) Preheat the oven to 400 F.
2) Presoak the Romertopf (clay pot).
3) Then, beat and wash the meat well.
4) With salt and pepper, rub the meat.

MAKING
5) Into the soaked Romertopf, put a few small pieces of butter.
6) Then, add the meat.
7) Over this, pour the stock.
8) On top, add the chopped vegetables to cover.
9) In the oven, cook covered for about 2 1/2 hours. Remove the cover during the final 10 minutes so that the meat turns brown.
10) Then, drain off the liquid and keep the meat warm.
11) In a saucepan, combine the liquid and the sour cream. Heat for a while.
12) Then, adjust the seasonings to taste. You can add a little flour to make the gravy thick, if desired.

SERVING
13) Serve the Roman Pot Veal with boiled potatoes and green vegetables.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Veal
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
150 Minutes
Ready In: 
165 Minutes
Servings: 
8

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