Roast Veal With Red Wine Mushroom Sauce

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   Add the fresh parsley and mix well.

6. 6

   Slice the veal and serve topped with some of the mushroom wine sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.