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Marinated Veal Roast

Canadian.kitchen's picture
Ingredients
  Veal sirloin roast 4 Pound
  Chopped onion 1⁄2 Cup (8 tbs)
  Salad oil 1⁄3 Cup (5.33 tbs)
  Lemon juice 1⁄4 Cup (4 tbs)
  Meat sauce 2 Tablespoon
  Salt 2 Teaspoon
  Monosodium glutamate 2 Teaspoon
  Garlic 1 Clove (5 gm)
  Marjoram 1⁄2 Teaspoon
  Basil 1⁄8 Teaspoon
  Water 1 Cup (16 tbs)
Directions

Wipe meat with clean damp cloth.
Make marinade of remaining ingredients, except water (for easy removal of garlic later, spike each piece with toothpick).
Put meat in container, pour marinade over, cover and let stand in refrigerator or other cool place 7—8 hours.
Turn occasionally.
Heat oven to 325 °F.; place meat on rack in roasting pan equipped with cover.
Blend water with marinade, and pour over roast.
Cover tightly, and cook about 2 1/2 hours, basting occasionally.
Remove cover, and continue cooking another 1/2 hour.
Note: The marinade plus meat juices make a delicious gravy, thickened with a smooth paste of equal parts flour and cold water and allowed to simmer at least 5 minutes.
Note: The marinade plus meat juices make a delicious gravy, thickened with a smooth paste of equal parts flour and cold water and allowed to simmer at least 5 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Main Dish
Method: 
Roasted
Interest: 
Party
Servings: 
8

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