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Veal A La Francaise

Budget.Gourmet's picture
Ingredients
  Veal rump 5 Pound, boned and rolled
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Dry white wine 3 Cup (48 tbs)
  Lemon pepper marinade 1 Tablespoon
  Garlic 1 Clove (5 gm), slivered
  Bay leaf 1
  Rosemary 1⁄2 Teaspoon
  Tarragon 1⁄2 Teaspoon
For sauce
  Meat juices 2 Cup (32 tbs) (Add Wine If Necessary)
  Mushrooms 2 Pound, washed and sliced
  Butter/Margarine 1⁄8 Pound
  Flour 1 Tablespoon
  Cold water 1⁄4 Cup (4 tbs)
Directions

GETTING READY
1. Preheat the oven at 350°.

MAKING
2. In a large roasting pan place the meat.
3. In a bowl blend seasonings into wine and pour around meat.
4. Cover loosely with foil and bake in the preheated oven for 2 1/2 to 3 hours.
5. Baste every 15 minutes and recover with foil.
6. In a pan heat butter, saute mushrooms, drain and set aside.
7. Skim fat from meat liquid.
8. In a cup blend flour with water, add meat juices, place in a saucepan and cook until slightly thickened, stirring constantly.
9. Stir in mushrooms, pour sauce over veal in a roasting pan, return to oven and cook for30 minutes longer.

SERVING
10. When meat is cooked, remove from oven, slice thinly and serve with sauce.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Veal
Interest: 
Gourmet
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
8

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