| Veal Roast with Herb Crust |
| A tasty mustard- and lemon-seasoned crust adorns this succulent roast. You may need to order the meat from your butcher ahead of time. |
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| 1 |
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3-pound boneless veal leg round roast |
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| 1/4 cup |
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fine dry bread crumbs |
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| 2 Tbs |
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water |
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| 1 Tbs |
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Dijon-style mustard |
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| 1 Tbs |
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lemon juice |
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| 1 tsp |
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dried basil, crushed |
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| 1 tsp |
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dried thyme, crushed |
|
| 1/2 tsp |
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coarsely ground pepper |
|
| 1 cup |
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beef broth |
|
| 2 Tbs |
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all-purpose flour |
|
| 1/4 cup |
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light dairy sour cream |
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| 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 |
| Preparation time: 15 minutes |
| Cooking time: 2 hours and 30 minutes |
| Ready in: 2 hours and 45 minutes |
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| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information provided by the recipe author. | |
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| Amount Per Serving |
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| Calories |
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172.00 |
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% Daily Value |
| Total Fat 3.00g |
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4% |
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| Saturated Fat 1.00g |
|
5% |
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| Cholesterol 108.00mg |
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36% |
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| Sodium 218.00mg |
|
9% |
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| Carbohydrates 4.00g |
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1% |
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| Dietary Fiber 0.00g |
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0% |
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| Protein 30.00g |
|
60% |
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| Recipe Type |
| Low Carb, Low Fat, Main Dish, Meat |
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| Recipe Source |
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