Veal Roast with Herb Crust Recipe
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A tasty mustard- and lemon-seasoned crust adorns this succulent roast. You may need to order the veal from your butcher ahead of time.
Ingredients
- 1 3-pound boneless veal leg round roast
- 1/4 cup fine dry bread crumbs
- 2 tablespoons water
- 1 tablespoon Dijon-style mustard
- 1 tablespoon lemon juice
- 1 teaspoon dried basil, crushed
- 1 teaspoon dried thyme, crushed
- 1/2 teaspoon coarsely ground pepper
- 1 cup beef broth
- 2 tablespoons all-purpose flour
- 1/4 cup light dairy sour cream
- Place meat on a rack in a shallow roasting pan. In a small mixing bowl stir together bread crumbs, water, mustard, lemon juice, basil, thyme, and pepper. Spread mixture over surface of meat.
- Insert meat thermometer. Roast meat in a 325 degree F. oven for 2-1/2 to 3 hours or until thermometer registers 160 degrees F. (If crust begins to dry, cover meat loosely with foil after 1-1/2 to 2 hours.) Transfer meat to a warm platter; cover and keep warm.
- For sauce, skim fat from pan drippings. In a small saucepan stir beef broth into flour; add meat drippings. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in the sour cream; heat through, but do not boil. Pass the sauce with meat. Makes 10 to 12 servings.
- Calories 172, Total Fat 3 g, Saturated Fat 1 g, Cholesterol 108 mg, Sodium 218 mg, Carbohydrate 4 g, Fiber 0 g, Protein 30 g. Daily Values: Vitamin A 1%, Vitamin C 2%, Calcium 3%, Iron 7%.
- Percent Daily Values are based on a 2,000 calorie diet
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