Roast veal with mushrooms
Instructions
Binds the meat well with kitchen Twine and slips between the flesh and the Twine the sprig of Rosemary, divided into small chunks and Sage leaves.
Dusting of pepper at will.
Put the roast to roast in a pan in which you will place the butter and oil.
When the meat is well browned on all sides, sprinkle with the white wine, leave to evaporate and wets everything with a bit of warm water in which you will loose the nut.
Incoperchia and let Cook on a moderate flame for at least half an hour.
Add to this point the mushrooms you have proceeded to soak in hot water at the beginning of the preparation and of salt.
Finishes cooking, stirring often and adding the roast with other warm water, if proof were needed.
When cooked, remove the roast from the Pan, remove the Twine and patiently slicing ' the animal '.
Dissolve flour in 1/2 glass of warm water (eye to lumps that you absolutely should not be!) and pour in sauce concoction of roasted mushrooms.
Mix well and let the sauce bind to low flame.
Add the cream and, if ' the concoction ' is not too dense, ammorbidiscilo with a little warm milk.
Pour all the slices of roast.
Ingredients and dosing for 4 persons
- 800 g of rolled veal
- 1 handful of dried porcini mushrooms
- 1 sprig of rosemary
- Some leaves of sage
- 1/2 cup of dry white wine
- 1 nut for stock
- 1 tablespoon of white flour
- 1/2 cup of warm water
- 3 tablespoons of cooking cream
- Butter
- Olive oil
- Salt
- Pepper