Friday, November 12, 2010
Veal roast with mushrooms and potatoes
Which is what this roast is. Definitely a keeper.
VEAL ROAST WITH MUSHROOMS AND POTATOES
2 pounds veal roast
2 tablespoons butter
a few rosemary sprigs
1 pound wild mushrooms, washed
2 garlic cloves, sliced
a glass of dry white wine
2 cups beef broth
4 potatoes, cubed
Using a sharp knife pierce the roast on both sides and insert a slice of garlic in each cut. Tie the rosemary sprigs to the meat, season with salt and pepper to taste.
Melt butter in an oven safe casserole. Add meat and cook on high heat until browned on every side. Add potatoes to the casserole, pour the wine and one cup of broth over the roast and cook for 20 minutes in a 350F oven.
Add mushrooms and broth (if needed) and cook in the oven for another 30 minutes.