John Myers
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Rolled Veal Roast in Mushroom and Onion Bed
The perfect rolled veal roast in mushroom and onion bed recipe with a picture and simple step-by-step instructions.
- 800 g Veal roll roast from the butcher of your trust
- 500 g Mushrooms
- 4 piece Red onion
- 2 Branches Rosemary fresh
- 2 Branches Fresh thyme
- 0,125 liter White wine
- Meatsoup
- Salt, pepper, chilli from the mill
- Oil for frying
preparation
- Wash the meat, pat dry and rub with salt, pepper and chilli flakes. Clean and cut chamignons (not too small). Peel and quarter the onion. Rinse the herbs and shake off the excess water.
preparation
- Fry the meat in a little oil on both sides. Take out and place in a roaster. Preheat the oven to 160 degrees.
- Place the mushrooms, onions and the herbs around the meat with a little broth. As you can see in the photo, I forgot to take the broth out of the freezer early enough.
- After about 30 minutes, turn the roast over, season the juice with a little white wine, and season if necessary. After a total of 50 minutes, the roast should be soft and tender.
- Remove the roast from the juice, carefully peel off the string and cut into beautiful pieces of meat. Push the meat cuts into the tube again for 10 minutes.
completion
- Remove the herbs from the juice. Arrange the meat, place the mushrooms and the onion on the plate, drizzle with the gravy. Side dishes to taste, we had lattice potatoes. Have fun cooking at home.
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