Veal Roast With Mushrooms
A flavorful roast veal is served with a savory mushroom, rosemary, and garlic sauce made from its pan drippings.
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Instructions
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Preheat oven to 350 F and place a rack in a roasting or baking pan.
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Pat the veal roast dry.
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Rub the roast with a cut garlic slice.
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Season the meat with salt and pepper.
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Heat butter in a large skillet over medium-high heat, then brown all sides of the veal roast, spooning melted butter over it; remove the meat and reduce heat to medium.
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Add chopped onion to the skillet and cook, stirring, until lightly browned (6-8 minutes).
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Stir in flour for 1 minute, then add wine and blend well.
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Stir in mushrooms and rosemary.
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Place the browned veal roast onto the rack in the prepared pan.
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Pour the mushroom and onion mixture over the roast.
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Roast for 2 to 2.25 hours, basting and turning the roast every 20-30 minutes; add wine, water, or stock as needed to keep the mixture moist, until the internal temperature reaches 145 F for medium-rare, 160 F for medium, or 170 F for well-done.