Roast Veal In Onion Sauce
|Sliced onions||9 Ounce|
|Butter||1 1⁄2 Ounce|
|All purpose flour||3 Tablespoon|
|Milk||3⁄4 Cup (12 tbs)|
|Grated nutmeg||1⁄2 Teaspoon|
|Grated gruyere cheese||2 Ounce|
|Veal round roast||2 Pound|
|Oyster mushrooms||1 1⁄4 Pound|
Put the onions into a small casserole.
Cover and microwave on HIGH for 7 minutes.
Put half of the butter into a bowl and melt in the oven for 1 minute on HIGH.
Add the flour and mix well.
Pour in the milk and whisk until the mixture is smooth.
Microwave for 3 minutes on HIGH, whisking after every minute.
Season with salt and pepper.
Stir in the grated nutmeg and Gruyere cheese and set aside.
Put the veal roast in a long oval casserole.
Cover and micro wave on HIGH for 10 minutes.
Turn the meat and cook on HIGH for a further 8 minutes.
Use a meat thermometer to check the internal temperature of the meat, which should be 60Â°C.
Cover the meat with a double thickness of aluminum (aluminium) foil, matt side outward, and leave to stand for 10-15 minutes.
Wipe the mushrooms with a damp cloth or kitchen paper and cut into strips.
Put the shallots in a small casserole and microwave for 2 minutes on HIGH.
Add the mushrooms and the remaining butter.
Cover and microwave on HIGH for 5 minutes.
Season with salt and pepper, mix well and cook, uncovered, for a further 3 minutes on HIGH.
Drain the shallots and puree in a food processor.
Add the puree to the sauce.
Taste and adjust the seasoning, reheat the onion and cheese sauce in the microwave oven for 2 minutes on HIGH.
Stir well and pour into a large sauceboat.
Carve the meat irato thin slices and arrange on a serving dish.
Add the carving liquid to the mushrooms and spoon on top of the meat.