Roast veal

Roast veal with salt and pepper. Heat the oil in a roasting pan. Stir-fry veal round sharply. Remove the meat, wrap in aluminum foil and set aside. Preheat oven to 190 °. Coarsely chop onions, garlic in half and fry in frying fat. Deglaze with white wine. Stir in tomato paste and cook briefly. Leeks, carrots and celery, cut into large cubes and in the roaster type.


Add thyme sprigs and bay leaf. Veal roast from the aluminum foil and place on the vegetables. Collected juices from the foil and pour over the veal meat. Cover and cook for a roasting pan in a preheated oven at 190 ° for about 1 hour on the middle rack. Remove the lid after half the time. Veal turn and baste frequently with barbecue sauce or any residual veal stock. After 1 hour take veal roast from the oven, wrap in aluminum foil and set aside. Brush and brown mushrooms to the sauce.

Cover and simmer about 15 minutes in the oven. Season with salt and pepper. Stir in creme fresh. Thicken with cornstarch angeruhrtem cold. The green of spring onions cut into thin rings and stir into the sauce. Boil the solution shortly. Veal roast into slices and serve with the sauce.


¤ 1.2 kg Roast veal
¤ Pepper, salt
¤ 3 tablespoons Oil
¤ 2 Onions
¤ Garlic
¤ 1 / 8 L White wine
¤ 1 tbsp Tomato paste
¤ 30 g Leek
¤ 30 g Carrots
¤ 30 g Celery
¤ 4 Sprigs of thyme
¤ 1 Bay leaf
¤ 1 / 4 L Veal stock
¤ 750 g Mushrooms, brown
¤ 150 g Creme fresh
¤ 2 tsp Cornstarch
¤ 80 g Spring onions

6 servings – 457 calories per serving, 45 mins Prep – 120 min Total