Ingredients Jump to Instructions ↓

  1. 1 tablespoon butter or margarine

  2. 1 3 pound boned, rolled, tied veal roast

  3. 8 ounces mushrooms -- quartered

  4. 1 small carrots

  5. 2 tablespoons chopped fresh dill

  6. 1/8 teaspoon ground white pepper

  7. 1/4 cup lemon juice

  8. 1/2 cup dry white wine

  9. 3 tablespoons cornstarch

  10. 1/3 cup whipping cream salt

  11. 1 twist lemon peel dill sprigs

Instructions Jump to Ingredients ↑

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


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