Veal Roast with Herb Crust
Recipe from
Better Homes and Gardens
A tasty mustard- and lemon-seasoned crust adorns this succulent roast. You may need to order the veal from your butcher ahead of time.
Servings:
Makes 10 to 12 servings.
Prep Time:
15 mins
Total Time:
2 hrs 45 mins
Ingredients
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1 3-poundboneless veal leg round roastsee savings
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1/4 cupfine dry bread crumbssee savings
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2 tablespoonswatersee savings
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1 tablespoonDijon-style mustardsee savings
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1 tablespoonlemon juicesee savings
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1 teaspoondried basil, crushedsee savings
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1 teaspoondried thyme, crushedsee savings
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1/2 teaspooncoarsely ground peppersee savings
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1 cupbeef brothsee savings
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2 tablespoonsall-purpose floursee savings
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1/4 cuplight dairy sour creamsee savings
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Directions
1.
Place meat on a rack in a shallow roasting pan. In a small mixing bowl stir together bread crumbs, water, mustard, lemon juice, basil, thyme, and pepper. Spread mixture over surface of meat.
2.
Insert meat thermometer. Roast meat in a 325 degree F. oven for 2-1/2 to 3 hours or until thermometer registers 160 degrees F. (If crust begins to dry, cover meat loosely with foil after 1-1/2 to 2 hours.) Transfer meat to a warm platter; cover and keep warm.
3.
For sauce, skim fat from pan drippings. In a small saucepan stir beef broth into flour; add meat drippings. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in the sour cream; heat through, but do not boil. Pass the sauce with meat. Makes 10 to 12 servings.
Nutrition information
Per serving: Calories 172, Total Fat 3 g, Saturated Fat 1 g, Cholesterol 108 mg, Sodium 218 mg, Carbohydrate 4 g, Fiber 0 g, Protein 30 g. Daily Values: Vitamin A 1%, Vitamin C 2%, Calcium 3%, Iron 7%. Percent Daily Values are based on a 2,000 calorie diet.
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