Veal Roast with Herb Crust
Source of Recipe
Aunt Saunny
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
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