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Roast Loin Of Veal

chef.magician's picture
Ingredients
  Salad oil 2 Tablespoon
  Onion 1 Medium, diced
  Carrot 1 , grated
  Celery rib 1 , diced
  Veal loin with kidney 5 Pound
  Salt 1 1⁄2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Crumbled dried thyme 1⁄2 Teaspoon
  Paprika 1 Teaspoon
  Softened butter 4 Tablespoon
  Condensed beef consomme 1 Can (10 oz), undiluted
  Buttered green peas 1 Tablespoon (for garnish)
  Buttered mushrooms 1 Tablespoon (for garnish)
Directions

GETTING READY
1) Preheat the oven for roasting.

MAKING
2) In a frying pan, heat the salad oil.
3) Once the oil heats up, toss in the onion, carrot and celery. Saute for about 10 minutes while stirring constantly over a low flame.
4) Transfer the sauted veggies onto the roasting pan.
5) Place the fat part of the veal directly over the veggies.
6) In a small bowl, mix together the salt, pepper, thyme, paprika and soft butter. Spread the mixture over the meat.
7) Roast the veggies and the veal till the meat thermometer reads a temperature of 170F. This should take about 20 minutes for cooking each pound. Transfer the meat onto the serving platter.
8) Pour in the consomme into the pan drippings. Boil the mixture for about 2 minutes.
9) Strain the mixture to get a smooth puree of the herbed vegetables.

SERVING
10) Serve the Roast Loin of Veal garnished with the pureed vegetables.
Serve buttered green peas and mushrooms on the side.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Roasted
Ingredient: 
Veal
Interest: 
Party, Healthy
Cook Time: 
100 Minutes
Servings: 
6

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