Veal Roast With Madeira Sauce
|Veal blade roast||2 Pound|
|Beef broth||1 Cup (16 tbs)|
|Onions||2 Small, sliced|
|Dried thyme||1⁄2 Teaspoon, crushed|
|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.
Cook and stir till thickened.
Stir in wine.
Season to taste.