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Slovenia Veal Roast

Microwave.Lady's picture
Ingredients
  Bacon slices 4
  Loin/Leg roast 2 Kilogram
  Marjoram/Savory 5 Milliliter
  Thyme 1 Milliliter
  Soft butter 50 Milliliter
  Onions 250 Milliliter
  Carrots 125 Milliliter
  Celery 60 Milliliter
  Table cream 60 Milliliter
  Flour 10 Milliliter
  Beef broth/White wine 125 Milliliter
  Mushrooms 250 Gram
  Parsley 50 Milliliter
  Salt To Taste
  Pepper To Taste
Directions

Place the bacon pieces in a small microwave-safe dish, cover with hot water.
Microwave 3 minutes at HIGH.
Drain.
Make 6 to 8 slits in the meat with the point of a knife, and fill each one with a little bacon.
Mix together the salt, pepper, marjoram or savory and the thyme with the soft butter.
Put a little in each slit and spread the remaining mixture over the roast.
Place the meat in an 8 X 13-inch (20 x 33 cm) glass dish, and stir the vegetables and cream around it.
Insert the temperature probe into the side of the meat, plug into the oven if you have a combination microwave-convection oven, place the meat on the low rack in the oven, program at "COMB" or "PROBE at BEEF MEDIUM RARE.
Start the oven; the probe will decide on the cooking time and will stop cooking automatically.
When the roast is cooked, remove the probe with oven mitts, as it is hot, and place the roast on a plate.
Keep warm.
Pour the juice and vegetables from the baking dish in a food processor.
Blend.
Add the beef broth or the white wine; mix together.
Add the sliced mush-rooms and the minced parsley.
Stir well and micro wave 4 minutes at HIGH, stirring halfway through cooking.
Add the pureed vegetables, mix together and microwave 3 minutes at HIGH.
Serve separately in a sauceboat or pour around the meat.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Method: 
Microwaving
Interest: 
Party

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