Roast Veal In A Cream Sauce - Miele H 6000 BM Cookbook

Roast veal in a cream sauce

Preparation time: 130–140 minutes
Serves 6
Ingredients
1 kg veal
1 level tsp salt
1/2 tsp white pepper
2 level tsp paprika
1 tsp butter
2 onions
2 carrots
2 tomatoes
2 calf's bones
750 ml stock or meat juices
250 g double cream
Cornflour
Accessories
Gourmet oven dish
Method
Season the meat with salt, pepper and
paprika, brush with butter and place in
the Gourmet oven dish. Chop the
peeled carrots, the onions and the
tomatoes and add to the meat together
with the bones.
Add approx. 1/4 litre of liquid after
about 30 minutes. Repeat this every
30 minutes. Add the cream at the end.
Transfer the meat to a serving dish.
Deglaze the roasting juices with water.
Make a paste from the cornflour and a
little water and stir into the sauce to
thicken it.
Slice the meat and serve with the
sauce.
Meat and poultry
Recommended settings
Oven function: Automatic programmes
Programme: Meat \ Veal \ Braised veal
Duration: approx. 90 minutes
Alternative settings
Oven function: Auto roast
Temperature: 160–180 °C
Shelf level: 1
Duration: 90–120 minutes
-
Oven function: Conventional heat
Temperature: 160–180 °C
Shelf level: 1
Duration: 90–120 minutes
-
Core temperature when using the food
probe: 75–80 °C
Tip
This recipe can also be used to make a
veal roulade. To do this, select the
Automatic programme Meat \ Veal \
Veal roulade.
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