Veal Roast with Herb Crust - 12/1/04
Veal Roast with Herb Crust
A tasty mustard- and lemon-seasoned crust adorns this succulent roast. You may need to order the meat from your butcher ahead of time.
1 3-pound boneless veal leg round roast
1/4 cup fine dry bread crumbs
2 Tbs water
1 Tbs Dijon-style mustard
1 Tbs lemon juice
1 tsp dried basil, crushed
1 tsp dried thyme, crushed
1/2 tsp coarsely ground pepper
1 cup beef broth
2 Tbs all-purpose flour
1/4 cup light dairy sour cream
1. Place meat on a rack in a shallow roasting pan. In a small mixing bowl stir together bread crumbs, water, mustard, lemon juice, basil, thyme, and pepper. Spread mixture over surface of meat.
2. Insert meat thermometer. Roast meat in a 325 degree F. oven for 2-1/2 to 3 hours or until thermometer registers 160 degrees F. (If crust begins to dry, cover meat loosely with foil after 1-1/2 to 2 hours.) Transfer meat to a warm platter; cover and keep warm.
3. For sauce, skim fat from pan drippings. In a small saucepan stir beef broth into flour; add meat drippings. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in the sour cream; heat through, but do not boil. Pass the sauce with meat. Makes 10 to 12 servings.
Servings: 10
Preparation time: 15 minutes
Cooking time: 2 hours and 30 minutes
Ready in: 2 hours and 45 minutes
Nutrition Facts
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information provided by the recipe author.
Amount Per Serving
Calories 172.00
% Daily Value
Total Fat 3.00g 4%
Saturated Fat 1.00g 5%
Cholesterol 108.00mg 36%
Sodium 218.00mg 9%
Carbohydrates 4.00g 1%
Dietary Fiber 0.00g 0%
Protein 30.00g 60%
Source: Better Homes and Gardens®.
Copyright 2002. Meredith Corp.
|
Linear Mode
