Roast veal with cream sauce

Ingredients for 2 servings:

• 500 g roast veal
• 250 g mushrooms, brown
• 2 carrots
• 1 bunch of spring onions
• 250 ml dry white wine (Riesling)
• 350 ml broth
• some salt and pepper
• some sugar
• 250 ml long-life cream
• some clarified butter or frying fat

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Wash and dry the veal, season well with salt and pepper, and set aside. Trim and slice the mushrooms, also set aside. Peel the carrots, halve them lengthwise, and slice them. Peel the spring onions and slice them into rings. Preheat the oven to 180°C (convection oven). Heat the clarified butter in a pan and briefly sear the roast on all sides. Remove the roast and place it in a casserole dish. Briefly sear the carrots and spring onions in the pan. Deglaze with the wine and then add the stock. Bring to a boil briefly and then pour into the casserole dish. Braise in the preheated oven for one hour. In the meantime, you can prepare the side dishes. We like to serve this with boiled potatoes or spaetzle (noodles) and seasonal vegetables. Everyone should decide for themselves when vegetables or a side dish need to go on the stovetop. About 15 minutes before the meat is finished cooking, sauté the mushrooms and season with salt, pepper, and a little sugar, then set aside. Remove the roast from the oven, briefly puree the stock, carrots, and spring onions in a saucepan, adding a little water if too much liquid has evaporated. Bring to a boil and add the long-life cream. Season to taste with a little salt, pepper, and a pinch of sugar. Add the mushrooms and carve the meat, then serve.