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Veal Roast With Madeira Sauce

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  Veal blade roast 2 Pound
  Butter 2 Tablespoon
  Beef broth 1 Cup (16 tbs)
  Onions 2 Small, sliced
  Salt 1 Teaspoon
  Dried thyme 1⁄2 Teaspoon, crushed
  Bay leaf 1
  Carrots 3 , sliced
  Cold water 1⁄2 Cup (8 tbs)
  All purpose flour 3 Tablespoon
  Sliced fresh mushrooms 1⁄2 Cup (8 tbs)
  Madeira wine 1⁄4 Cup (4 tbs)

In Dutch oven brown roast on all sides in butter.
Add broth, half the onions, salt, thyme, bay leaf, and dash pepper.
Cover; simmer 45 minutes.
Add remaining onions and carrots.
Simmer, covered, till meat and vegetables are tender, 25 to 30 minutes.
Remove meat and vegetables to platter; keep warm.
Skim off fat.
Measure pan juices; add water to make 1 cup.
Blend 1/2 cup cold water into flour; add to pan juices.
Add mushrooms.
Cook and stir till thickened.
Stir in wine.
Season to taste.

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