Veal round with sauce  Ingredients:       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

Preparation:

- 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 diagonally. - 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