Roast veal in a cream sauce
Serves 6
Ingredients
1 kg veal
1 level tsp salt
1/2 tsp white pepper
2 level tsp paprika
1 tsp butter
2 onions
2 carrots
2 tomatoes
2 calf's bones
750 ml stock or meat juices
250 ml double cream
Cornflour
Method
Season the meat with salt, pepper and
paprika, brush with butter and place in
a roasting dish. Chop the peeled
carrots, the onions and the tomatoes
and add to the meat together with the
bones.
Add approx. 1/4 litre of liquid after
about 30 minutes. Repeat this every
30 minutes. Add the cream at the end.
Transfer the meat to a serving dish.
Deglaze the roasting juices with water.
Make a paste from the cornflour and a
little water and stir into the sauce to
thicken it.
Slice the meat and serve with the
sauce.
Recommended settings
Function: Automatic programmes
Programme: Meat \ Veal \ Braised veal
Programme duration: approx.
90 minutes
Alternative settings
Function: Auto roast
Temperature: 160–180 °C
Shelf level: 1
Duration: 90–120 minutes
Function: Conventional heat
Temperature: 160–180 °C
Shelf level: 1
Duration: 90–120 minutes
Core temperature when using the food
probe:
75–80 °C
Tip
This recipe can also be used to make a
veal roulade. To do this, select the
Automatic programme "Meat \ Veal \
Veal roulade".
Meat and poultry
106
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