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🍽️ Tender Veal Roast with Creamy Wine Sauce

588 kcal · 30 min · 4 servings

Ingredients

• 1.2 kg Veal Roast (e.g. boneless rib piece or eye of round)
• Salt
• Pepper (from the mill)
• 2 tbsp Ghee
• 2 Onions
• 4 Garlic Cloves
• 1 Carrot
• 2 tbsp Honey
• 250 ml dry White Wine
• 400 ml Veal Stock (jar)
• 150 g Crème fraîche
• 1 tbsp Mustard

Instructions

1. 1. Peel the carrots and the onions.
2. 2. Roughly chop the vegetables.
3. 3. Rub the veal with salt and pepper.
4. 4. Heat butter in a roasting pan.
5. 5. Sear the meat on all sides.
6. 6. Add the chopped onions, unpeeled garlic cloves, and carrots to the pan.
7. 7. Stir in the honey.
8. 8. Pour in the wine.
9. 9. Pour in the meat stock.
10. 10. Preheat the oven to 180 degrees Celsius.
11. 11. Place the roasting pan in the oven.
12. 12. Braise the meat for 45 to 50 minutes.
13. 13. Baste the meat with the pan juices repeatedly.
14. 14. Remove the meat from the roasting pan.
15. 15. Keep the meat warm.
16. 16. Strain the pan juices through a sieve.
17. 17. Stir the crème fraîche into the sauce.
18. 18. Stir the mustard into the sauce.
19. 19. Bring the sauce to a boil.
20. 20. Season the sauce to taste.
21. 21. Slice the roast.
22. 22. Arrange the meat on a large platter.
23. 23. Serve the sauce separately.

Nutrition per serving

• kcal: 588
• Protein: 73 g · Fett/Fat: 21 g · Carbs: 13 g