Best Roast Veal With Cream Sauce Kalbsbraten Mit Sahnesosse Recipes
ROAST VEAL WITH CREAM SAUCE (KALBSBRATEN MIT SAHNESOSSE)
This recipe was posted in reply to a message board request. It is from the "Choice Common Markets" cookbook, West Germany section (1973). This is a wonderful dish, and appeals even to those who are not fond of "German food". *Cooking time depends on the weight of the veal. I posted it as "25 minutes" (meaning about 25 minutes per pound of veal), because Zaar wouldn't let the post go through without a specific "cooking time".
Provided by Dee514
Categories Veal
Time 40m
Yield 1 Leg of Veal Roast
Number Of Ingredients 9
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.
Nutrition Facts : Calories 681.3, Fat 68.9, SaturatedFat 42.4, Cholesterol 181.7, Sodium 502.3, Carbohydrate 15.5, Fiber 2, Sugar 8.7, Protein 4.2
KALFSVLEESCH - ROAST VEAL
Hollanders like plain, substantial food and lots of it. This easy recipe comes from the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Veal
Time 1h50m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 325°F.
- Mix dry ingredients together; dredge veal with mixture.
- Place on a rack in an open roasting pan, place in oven and roast until tender (allowing 25 minutes per pound).
- Baste occasionally with melted drippings.
Nutrition Facts : Calories 513, Fat 26.9, SaturatedFat 11.6, Cholesterol 255.2, Sodium 635.9, Carbohydrate 4.1, Fiber 0.2, Protein 59.1
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