Veal Roll with Onion Skewers and Potatoes

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Veal Roll with Onion Skewers and Potatoes
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Difficulty:
easy
Difficulty
Preparation:
4 h. 30 min.
Preparation

Ingredients

for
4
For the veal
1 kilogram Veal shoulder (Prepared by the butcher as a roast)
salt
freshly ground peppers
3 tablespoons butter
50 milliliters Madeira Wine
300 milliliters Veal stock
For the onion skewers
600 grams little, red onions
4 sprigs rosemary
In addition
1 package Country potatoe (frozen)
Frying oil
salt
peppers
200 milliliters Whipped cream
sauce thickener
1 lemon
How healthy are the main ingredients?
onionWhipped creamrosemarysaltlemon

Preparation steps

1.

For the veal: Season roast outside with salt and pepper. Heat butter and oil in a roasting pan and sear meat on all sides until golden brown. Place meat into a baking dish, add veal stock and Madeira and roast in preheated oven at 220°C (approximately 425°F) for about 10 minutes. Reduce oven temperature to 80°C (approximately 175°F) and roast veal for 3-4 hours more, turning occasionally.

2.

For the onion skewers: Peel onions, thread on wooden skewers and lard with rosemary. Add to the meat pan about 40 minutes before the end of cooking. 

3.

Heat oil in a saucepan.  

4.

Cook frozen potatoes, few pieces at a time, until golden brown. Drain on paper towels and season with salt and pepper, keep warm in the oven.

5.

Remove meat from the oven, pour pan juices into the saucepan and combine with cream. Simmer briefly and season to taste. Add cornstarch to thicken sauce and pour into a sauceboat.

6.

Remove twine from the roast, cut meat into slices and arrange together with lemon halves and onion skewers on a platter. Serve accompanied by potatoes and gravy.