Slovenia Veal Roast
|Loin/Leg roast||2 Kilogram|
|Soft butter||50 Milliliter|
|Table cream||60 Milliliter|
|Beef broth/White wine||125 Milliliter|
Place the bacon pieces in a small microwave-safe dish, cover with hot water.
Microwave 3 minutes at HIGH.
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.
Pour the juice and vegetables from the baking dish in a food processor.
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.