Roast Veal With Cream Sauce Kalbsbraten Mit Sahnesosse Recipes

ROAST VEAL WITH CREAM SAUCE (KALBSBRATEN MIT SAHNESOSSE)

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.

ROAST VEAL WITH RED WINE MUSHROOM SAUCE

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.

ROAST OF VEAL

Steps:

• Sprinkle the roast with the salt and pepper.
• Melt the butter in a heavy ovenproof saucepan or skillet. Add the roast and cook it over medium-to-low heat on top of the stove for 15 minutes, turning occasionally, until it is brown on all sides.
• Place in a preheated 425-degree oven. After 30 minutes, add the water and cook for 10 additional minutes. By then, the juices will have melted and a natural sauce formed.
• Let the roast stand for approximately 15 minutes to allow the meat to relax.
• At serving time, slice the roast and arrange a few slices on each of six plates. Spoon some of the natural juices over the meat and garnish each serving with a few glazed onions and two or three potato savonnettes.

KORENDEKAGER (CURRANT BISCUITS)

Steps:

• Cream butter and sugar.
• Add all remaining ingredients and stir until smooth.
• With a teaspoon, place dots of dough on a well-greased baking sheet.
• Do not place cookies too close, as they spread while baking.
• Bake in a fairly hot oven (400°F, 200°C, GM 6) for 10 minutes until golden brown.
• Leave to cool on baking sheet for a few minutes before removing.