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Sherried Veal Pot Roast Recipe |
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Ingredients 1 1 1/2- to 2-pound veal shoulder blade roast 2 tbsp butter or margarine 2 small onions, sliced 1 bay leaf 1 tsp instant beef bouillon granules 1/2 tsp dried thyme, crushed 3 carrots, sliced 3 tbsp all-purpose flour 1/2 cup sliced fresh mushrooms 2 tbsp dry sherry
Method In a Dutch oven brown meat on all sides in butter. Add half of the onions. Add bay leaf, bouillon granules, thyme, 1 cup water, 1 tsp salt, and dash pepper. Cover and simmer for 45 minutes. Add remaining onions and the carrots. Simmer, covered, 25 to 30 minutes or till meat and vegetables are tender. Remove meat and vegetables to a platter; keep warm.
Pour meat juices and fat into a glass measure. Skim off excess fat. Measure 1 cup juices (if necessary, add water). Return juices to Dutch oven. Stir 1/3 cup cold water into flour; stir 1/3 cup cold water into the flour; stir into pan juices. Add mushrooms. Cook and stir till thickened and bubbly. Cook and stir 1 to 2 minutes more. Stir in sherry. Season. Serve with veal. Makes 6 servings.
Per serving(1/6 of servings): 243 g calories, 19 g Protein, 10 g carbohydrates, 13 g fat, 566 mg sodium
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