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Roast Veal In Onion Sauce

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Ingredients
  Sliced onions 9 Ounce
  Butter 1 1⁄2 Ounce
  All purpose flour 3 Tablespoon
  Milk 3⁄4 Cup (12 tbs)
  Salt To Taste
  Pepper To Taste
  Grated nutmeg 1⁄2 Teaspoon
  Grated gruyere cheese 2 Ounce
  Veal round roast 2 Pound
  Oyster mushrooms 1 1⁄4 Pound
  Chopped shallots 3
Directions

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 60°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.

Recipe Summary

Cuisine: 
European
Course: 
Appetizer
Method: 
Microwaving
Interest: 
Everyday, Healthy

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