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Dilled Swedish Veal Roast

1 tb Butter or margarine
1 Boned, rolled, tied veal shoulder or leg roast (3lb)
8 oz Mushrooms; quartered
24-36 very small carrots or 6-8 med. Carrots
2 tb Chopped fresh dill or 2 tsp. dry dill weed
1/8 ts Ground white pepper
1/4 c Lemon juice
1/2 c Dry white wine
3 tb Cornstarch
1/3 c Whipping cream
Salt
Twist of lemon peel
Dill sprigs


Melt butter in a wide nonstick frying pan over medium high heat. Add veal and brown well on all sides, then place in a 4 quart or larger slow cooker. Surround veal with mushrooms and carrots (if using medium size carrots, first cut each in half crosswise, then cut lengthwise into quarters. ) Sprinkle with chopped dill and white pepper. Pour in lemon juice and wine. Cover and cook at low setting until veal is very tender when pierced. (7 1/2-9 hrs).

Carefully lift veal to a warm deep platter. Using a slotted spoon, lift carrots and mushrooms from cooker and arrange around veal; keep warm. In a small bowl, mix cornstarch and cream; blend into liquid in cooker. Increase cooker heat setting to high; cover and cook, stirring 2 or 3 times until sauce is thickened. (15-20 more minutes). Season with salt.

To serve, remove and discard strings from veal. Slice across the grain. Spoon some of the sauce over veal and vegetables; if desired, garnish with lemon peel and dill sprigs. Serve remaining sauce in a bowl or pitcher to add taste.

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