Veal Roasted With Red Wine Mushroom Sauce

By timbrehse

Ingredients

• 2 to 3 Pound Roast of Veal
• 1 Teaspoon Pepper
• 1 Tablespoon Each, Fresh Chopped Rosemary and Thyme
• 4 Cups Mushrooms, Washed And Sliced (I used Baby Portabella Mushrooms)
• 2 Cloves Garlic, Minced
• 2 small Shallots, sliced
• 2 Tablespoons Olive Oil
• 1 Cup Veal Or Beef Broth
• 1 Cup Red Wine (Or White If You Prefer
• Salt
• 4 Tablespoons Softened Butter, Divided Into Two Parts
• 1 Tablespoon All-Purpose Flour
• 1/4 Cup Fresh, Chopped Parsley

Details

Servings 4
Adapted from tasteinfo.com

Preparation

Step 1

Season the veal with salt, pepper, rosemary anf thyme.
In a heavy, large saucepan, heat the olive oil, and then brown the roast well on all sides.
Remove to a plate Tent w/ tin foil.
Add the mushrooms, shallots, and 2 Tbs of butter, to saucepan and cook until they begin to brown.
Add the garlic -stir until the garlic starts to color.
Add the veal stock and red wine and bring to a boil.
Reduce the heat to a simmer, and return the roast to the pot.
Partially cover with a lid, and cook on low for about 20 to 25 minutes for medium rare.
Remove the veal to a warm plate, and again, cover with foil
Bring the mushroom broth mixture to a boil, and reduce by half.
Add the last two tablespoons of butter mixd with the flour, stirring until thickened.
Taste, and season with salt and pepper.
Add the fresh parsley and mix well.
Slice the veal and serve topped with some of the mushroom wine sauce.