Total time · 95 min

Roast Veal with Mushrooms

Name: Roast Veal with Mushrooms
Cook time: 95 min
Total time: 95 min
Yield: 6 servings
Ingredients: 1200 g Veal roast; 400 g Mushrooms (sliced); 2 piece Shallots (sliced); 180 ml White wine; 1 cup Veal stock (or chicken stock); 150 ml Cream (35 % cooking cream); 30 g Butter; 1 tbsp Vegetable oil; 1 tbsp Thyme (fresh leaves); to taste Salt; to taste Pepper

A Quebec-style roast veal with mushrooms that highlights Veal roast and Mushrooms (sliced).

Prep: 0 min
Cook: 95 min
Servings: 6

Indicative estimates

Energy per serving: ~77 kcal per serving partial estimate
Ingredient value: ~$7.21 partial estimate; 7 of 11 ingredients estimated

Ingredients

1200 g Veal roast
400 g Mushrooms (sliced)
2 piece Shallots (sliced)
180 ml White wine
1 cup Veal stock (or chicken stock)
150 ml Cream (35 % cooking cream)
30 g Butter
1 tbsp Vegetable oil
1 tbsp Thyme (fresh leaves)
to taste Salt
to taste Pepper

Directions

10 min
Season the roast with salt and pepper and let it come to room temperature.
8 min
Heat the oil and half the butter in a Dutch oven and sear the roast on all sides.
8 min
Remove the roast and cook the shallots and mushrooms in the same pot until golden.
4 min
Deglaze with the white wine, scraping up the browned bits, return the roast to the pot, add the stock and thyme, then cover.
47 min
Bake at 325 °F (325 °F (160 °C)), basting the roast with its juices a few times, until tender.
10 min
Remove the roast from the oven and let it rest, covered.
8 min
Stir the cream and remaining butter into the sauce, let it reduce slightly, then slice the roast and serve it with the mushroom sauce spooned over; Check that the internal temperature reaches 165 °F (74 °C).