Kalfsvleesch Roast Veal Recipes

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ROASTED LOIN OF VEAL WITH GARLIC, SHALLOTS, AND MUSTARD GRAVY



Roasted Loin of Veal with Garlic, Shallots, and Mustard Gravy image

Categories     Beef     Garlic     Mustard     Roast     Veal     Shallot     Gourmet

Yield Serves 6

Number Of Ingredients 8

a 2- to 2 1/2-pound boned veal loin (preferably naturally raised) trimmed and tied loosely at 1-inch intervals with kitchen string
1/3 cup Dijon-style mustard
thin slices of fatback for covering the veal (about 6 ounces)
1 head of garlic, separated into cloves and peeled
12 shallots, peeled
1/2 cup dry white wine
3 teaspoons finely chopped fresh tarragon plus tarragon sprigs for garnish
1/4 cup water

Steps:

  • Season the veal and salt and pepper, spread the mustard over the top and sides, and cover the veal with the fatback. Arrange the veal, the garlic, and the shallot in a roasting pan just large enough to hold them, add the wine, and roast the veal in the middle of a preheated 325°F. oven, basting every 15 minutes, for 1 hour. Discard the fatback and roast the veal for 15 to 20 minutes more, or until it registers 150°F. on a meat thermometer. Transfer the veal to a cutting board and let it stand, covered loosely with foil, for 15 minutes. Transfer the garlic and the shallots with a slotted spoon to a bowl, toss them with 2 teaspoons of the chopped tarragon, and keep them warm, covered with foil.
  • While the veal is standing, skim the fat from the pan juices, add the water, and deglaze the pan over high heat, scraping up the brown bits, until the mixture is reduced by half. Strain the mixture through a fine sieve into a bowl and season the gravy with salt and pepper. Cut the veal into 1/2-inch-thick slices, arrange the slices on a platter, and scatter the garlic and the shallots around them. Nap the veal with some of the gravy, sprinkle it with the remaining 1 teaspoon chopped tarragon, and garnish the platter with the tarragon strips. Serve the remaining gravy separately.

ROAST VEAL WITH CREAM SAUCE (KALBSBRATEN MIT SAHNESOSSE)



Roast Veal with Cream Sauce (Kalbsbraten mit Sahnesosse) image

This recipe was posted in reply to a message board request. It is from the "Choice Common Markets" cookbook, West Germany section (1973). This is a wonderful dish, and appeals even to those who are not fond of "German food". *Cooking time depends on the weight of the veal. I posted it as "25 minutes" (meaning about 25 minutes per pound of veal), because Zaar wouldn't let the post go through without a specific "cooking time".

Provided by Dee514

Categories     Veal

Time 40m

Yield 1 Leg of Veal Roast

Number Of Ingredients 9

1 boned leg of veal (Allow about 1/2 to 3/4 pound of meat with bone per person. To improve flavour, cover the joint with)
salt
pepper
paprika
2 ounces butter
1 onion, coarsely chopped
1 teaspoon cornflour, approx (corn starch)
2 -3 tablespoons water, about
1/4 pint sour cream (4 ounces)

Steps:

  • Weigh the joint and calculate the cooking time.
  • Allow 25 minutes per pound plus an extra 25 minutes if the meat is on the bone; 30 minutes per pound plus 30 extra minutes if the joint is boned and rolled.
  • Season veal well with salt, pepper, and paprika.
  • Fry (brown) the meat briskly in butter.
  • Place the meat in a roasting pan, add a little water (about 1/2 cup) together with the onion and roast in a hot oven (425°F, 220°C, GM 7) for the required time.
  • When the meat is cooked, remove from the pan and keep warm.
  • Blend cornflour (corn starch) with a little water and add to the meat juices in the pan along with the sour cream.
  • Serve the meat whole or sliced with the sauce poured over it.
  • This roast is frequently served with fried mushrooms as a side dish.

Nutrition Facts : Calories 681.3, Fat 68.9, SaturatedFat 42.4, Cholesterol 181.7, Sodium 502.3, Carbohydrate 15.5, Fiber 2, Sugar 8.7, Protein 4.2

ROAST VEAL WITH RED WINE MUSHROOM SAUCE



Roast Veal With Red Wine Mushroom Sauce image

Veal is a favorite of mine but, if you don't care for it then beef will be fine. Fennel makes a nice compliment to this dish.

Provided by annconnolly

Categories     Veal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

2 -3 lbs veal roast
1 teaspoon pepper
1 tablespoon rosemary
1 tablespoon thyme
4 cups mushrooms, Washed And Sliced (I used Baby Portabella Mushrooms)
2 garlic cloves, Minced
2 tablespoons olive oil
1 cup veal or 1 cup beef broth
1 cup red wine
salt, to taste
4 tablespoons butter, softened and Divided into Two Parts
1 tablespoon all-purpose flour
1/4 cup parsley, chopped

Steps:

  • Season the veal with salt, pepper, rosemary anf thyme. In a heavy, large saucepan, heat the olive oil, and then brown the roast well on all sides.
  • Remove to a plate while you cook the mushrooms. Add the mushrooms, and 2 tablespoons of butter, and cook until they are softened and beginning to brown.
  • Add the veal stock and red wine to the pot and bring to a boil. Reduce the heat to a simmer, and return the roast to the pot. Partially cover with a lid, and cook on low for about 20 to 25 minutes for medium rare. Remove the veal to a warm plate, and cover with foil while you prepare the sauce.
  • Bring the mushroom broth mixture to a boil, and reduce by half. Add the last two tablespoons of butter mixd with the flour, stirring until thickened. Taste, and season with salt and pepper as needed.
  • Add the fresh parsley and mix well.
  • Slice the veal and serve topped with some of the mushroom wine sauce.

Nutrition Facts : Calories 648, Fat 37.8, SaturatedFat 16.2, Cholesterol 263.2, Sodium 323.2, Carbohydrate 6.5, Fiber 1.1, Sugar 1.6, Protein 57.7

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