Prep 15 mins
Cook 25 mins
Veal is a favorite of mine but, if you don't care for it then beef will be fine. Fennel makes a nice compliment to this dish.
- 2 -3 lbs veal roast
- 1 teaspoon pepper
- 1 tablespoon rosemary
- 1 tablespoon thyme
- 4 cups mushrooms, Washed And Sliced (I used Baby Portabella Mushrooms)
- 2 garlic cloves, Minced
- 2 tablespoons olive oil
- 1 cup veal or 1 cup beef broth
- 1 cup red wine
- salt, to taste
- 4 tablespoons butter, softened and Divided into Two Parts
- 1 tablespoon all-purpose flour
- 1⁄4 cup parsley, chopped
- Season the veal with salt, pepper, rosemary anf thyme. In a heavy, large saucepan, heat the olive oil, and then brown the roast well on all sides.
- Remove to a plate while you cook the mushrooms. Add the mushrooms, and 2 tablespoons of butter, and cook until they are softened and beginning to brown.
- Add the veal stock and red wine to the pot and bring to a boil. Reduce the heat to a simmer, and return the roast to the pot. Partially cover with a lid, and cook on low for about 20 to 25 minutes for medium rare. Remove the veal to a warm plate, and cover with foil while you prepare the sauce.
- Bring the mushroom broth mixture to a boil, and reduce by half. Add the last two tablespoons of butter mixd with the flour, stirring until thickened. Taste, and season with salt and pepper as needed.
- Add the fresh parsley and mix well.
- Slice the veal and serve topped with some of the mushroom wine sauce.