Browse Recipes
 Veal round with sauce
     800 g veal round  12 slices bacon into thin strips
     4 cups milk  1/2 glass gin
     3 tablespoons olive oil  1 tablespoon cornstarch
     1 tablespoon mustard  6 small carrots
     6 grains white pepper  salt to taste
- Divide the meat into 4 similar pieces, to obtain 4 small pieces.
- Season them, impregnate with mustard and wrap with bacon slices.
- Tie up with a thin string to avoid lose their shape during cooking.
- Peel, wash and dry the carrots and divide into pieces with a knife cutting
- Put 3 tablespoons of oil in a casserole, pour the crushed grains of pepper and
the 4 pieces of meat.
- Brown evenly on all sides.
- Add carrots, a pinch of salt and gin; reduce over high heat.
- Pour 3 1/2 cups of warm milk and cook 35 minutes at low heat.
- Then remove the meat and remove the string.
- Put in a hot tray and place around the drained carrots.
- Apart crush the cooking broth, put in a small saucepan and boil it.
- Add the sifted cornstarch with remaining milk and cook 3 minutes more, stirring
with wooden spoon until get a thick sauce.
- Cover the meat of the tray with the sauce and serve.
 Categories:  Bovine
 Estimated Serving:  4
 Estimated preparation time:  80 min.
 Language:  English
 Shared by:  sheila    2011/08/26
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