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🍽️ Juicy Veal Roast with Porcini Mushrooms

646 kcal · 30 min · 4 servings

Ingredients

• 2 young garlic cloves
• 200 g onions
• 1.5 kg veal roast (from the round)
• salt
• pepper
• 150 ml olive oil
• 1 sprig rosemary
• 6 sprigs thyme
• 200 ml white wine
• 600 ml veal stock
• 800 g porcini mushrooms
• 50 g dried tomatoes (without oil)
• 1 bunch slender spring onions
• 2 tbsp balsamic vinegar
• 1 bunch basil
• 150 g crème fraîche
• 3 tsp light sauce thickener

Instructions

1. 1. Peel the garlic cloves and the onions.
2. 2. Dice the vegetables into small cubes.
3. 3. Rub the meat all over with salt and pepper.
4. 4. Heat 50 ml of olive oil in a casserole dish.
5. 5. Brown the meat on all sides.
6. 6. Add the onions and garlic to the pan.
7. 7. Add a sprig of rosemary and sprigs of thyme.
8. 8. Sauté the vegetables briefly.
9. 9. Deglaze the pan with white wine.
10. 10. Let the wine reduce until almost completely evaporated.
11. 11. Pour veal stock into the casserole dish.
12. 12. Close the lid.
13. 13. Preheat the oven to 180 degrees (convection/fan-assisted 160 degrees).
14. 14. Place the casserole dish on the second rack from the bottom.
15. 15. Roast the meat for 1 hour and 45 minutes.
16. 16. Clean the porcini mushrooms.
17. 17. Slice the mushrooms.
18. 18. Cut the tomatoes into strips.
19. 19. Clean the spring onions.
20. 20. Cut the spring onions into 2 cm long pieces.
21. 21. Heat 100 ml of oil in a large pan.
22. 22. Brown the porcini mushrooms on all sides.
23. 23. Remove the mushrooms with a slotted spoon.
24. 24. Let the mushrooms drain on kitchen paper.
25. 25. Sauté the spring onions and tomatoes in the remaining fat.
26. 26. Cook the vegetables for 2 to 3 minutes.
27. 27. Add the mushrooms back into the pan.
28. 28. Season with salt, pepper, and balsamic vinegar.
29. 29. Cut the basil leaves into thin strips.
30. 30. Remove the roast from the pot.
31. 31. Keep the meat warm.
32. 32. Strain the pan juices into a clean pot.
33. 33. Stir crème fraîche into the sauce.
34. 34. Reduce the sauce over high heat for 5 minutes, uncovered.
35. 35. Sprinkle sauce thickener into the sauce.
36. 36. Bring the sauce to a boil.
37. 37. Season the sauce with salt and pepper.
38. 38. Heat the mushrooms briefly.
39. 39. Sprinkle the basil over the mushrooms.
40. 40. Slice the meat.
41. 41. Serve the meat with the sauce and mushrooms.

Nutrition per serving

• kcal: 646
• Protein: 70 g · Fett/Fat: 33 g · Carbs: 11 g