Roast Veal with Cream Sauce (Kalbsbraten mit Sahnesosse)

Recipe by Dee514
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READY IN: 40mins
UNITS: US

INGREDIENTS

Nutrition
  • 1
    boned leg of veal (Allow about 1/2 to 3/4 pound of meat with bone per person. To improve flavour, cover the joint with)
  • 2
    ounces butter
  • 1
    onion, coarsely chopped
  • 1
    teaspoon cornflour, approx (corn starch)
  • 2 -3
    tablespoons water, about
  • 14
    pint sour cream (4 ounces)
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DIRECTIONS

  • Weigh the joint and calculate the cooking time.
  • Allow 25 minutes per pound plus an extra 25 minutes if the meat is on the bone; 30 minutes per pound plus 30 extra minutes if the joint is boned and rolled.
  • Season veal well with salt, pepper, and paprika.
  • Fry (brown) the meat briskly in butter.
  • Place the meat in a roasting pan, add a little water (about 1/2 cup) together with the onion and roast in a hot oven (425°F, 220°C, GM 7) for the required time.
  • When the meat is cooked, remove from the pan and keep warm.
  • Blend cornflour (corn starch) with a little water and add to the meat juices in the pan along with the sour cream.
  • Serve the meat whole or sliced with the sauce poured over it.
  • This roast is frequently served with fried mushrooms as a side dish.
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