Dilled swedish veal roast Recipe

Home -> [Beef, Crockpot, Meats, Scandinavian, Swedish, Veal] -> [Dilled swedish veal roast Recipe]

Dilled swedish veal roast

Artist:	_	Yield:	6
Categories:	Beef, Crockpot, Meats, Scandinavian, Swedish, Veal	Rating:	0
Favorites	Add to Favorites	Print Recipe

Ingredients:

1	tbsp	Butter or margarine
1		Boned, rolled, tied veal
		-shoulder or leg roast (3lb)
8	oz	Mushrooms, quartered
		24-36 very small carrots
		-or 6-8 med. carrots
2	tbsp	Chopped fresh dill
		-or 2 tsp. dry dill weed
1/8	tsp	Ground white pepper
1/4	cup	Lemon juice
1/2	cup	Dry white wine
3	tbsp	Cornstarch
1/3	cup	Whipping cream
		Salt
		Twist of lemon peel
		Dill sprigs

Procedures:

1	Melt butter in a wide nonstick frying pan over medium high heat.
2	Add veal and brown well on all sides, then place in a 4 quart or larger electric slow cooker.
3	Surround veal with mushrooms and carrots (if using medium size carrots, first cut each in half croswise, then cut lengthwise into quarters).
4	Sprinkle with chopped dill and white pepper.
5	Pour in lemon juice and wine.
6	Cover and cook at low setting until veal is very tender when pierced.
7	(7 ?9 hrs).
8	Carefully lift veal to a warm deep platter.
9	Using a slotted spoon, lift carrots and mushrooms from cooker and arrange around veal; keep warm.
10	In a small bowl, mix cornstarch and cream; blend into liquid in cooker.
11	Increase cooker heat setting to high; cover and cook, stirring 2 or 3 times until suace is thickened.
12	(15-20 more minutes).
13	Season with salt.
14	To serve, remove and discard strings from veal.
15	Slice across the grain.
16	Spoon some of the sauce over veal and vegetables; if desired, garanish with lemon peel and dill sprigs.
17	Serve remaining sauce in a bowl or pitcher to add taste.
18	"tender veal roast in a creamy dill sauce is delicious sliced and served with steamed small red potatoes."