Roast Veal with Morel Mushrooms

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Roast Veal with Morel Mushrooms
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Difficulty:
easy
Difficulty
Preparation:
4 h. 20 min.
Preparation

Ingredients

for
8
Ingredients
Morel (500 grams fresh or 50 grams of dried)
¼ liter milk (if necessary)
2 kilograms boned Leg of veal (Steak meat)
1 teaspoon Curry powder
125 grams fresh Bacon (in thin slices, for wrapping)
2 onions
2 carrots
150 grams streaky Smoked bacon
50 grams butter
3 tablespoons Pastry flour
¼ liter dry white wine
¼ liter Beef broth (or stock)
1 bunch Tarragon
1 egg yolk
150 grams Whipped cream
salt
white, freshly ground peppers
How healthy are the main ingredients?
Whipped creamTarragononioncarrotsalt

Preparation steps

1.

Soak dried morels for about 2 hours in ¼ liter (approximately 1 cup) of water diluted with milk. If using fresh morels, only use caps. Rinse thoroughly several times, as morels are generally very sandy.

2.

Season veal with salt and pepper and sprinkle with a little curry powder. Place the fresh bacon around the meat and secure with kitchen twine. Drain morels from the milk and rinse thoroughly. Cut large caps in half.

3.

Peel the onions and chop finely. Trim carrots, rinse and chop finely. Dice smoked bacon into cubes. Melt the butter in a Dutch oven. Fry the bacon until browned, remove and reserve.

4.

Sear veal in the pan drippings. Add onions and carrots and season with the remaining curry powder. Sprinkle in flour and fry briefly. Add wine and broth. Cover and cook over very low heat for about 1 ½ hours, turning occasionally.

5.

Add the bacon and the mushrooms to the Dutch oven. Rinse the tarragon, pat dry and cut the leaves with scissors. Sprinkle over the veal. Cover the Dutch oven and continue cooking for about 30 minutes.

6.

Remove the veal from the Dutch oven. Remove kitchen twine and bacon. Cover meat and keep warm.

7.

Whisk egg yolk with the cream. Whisk into the sauce and season to taste. Heat once more, but do not allow it to boil. Cut the veal into slices and serve with sauce.