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Meat Dilled Swedish Veal Roast
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Şef Aşçıbaşı
Şef Aşçıbaşı

Joined: 19 Jun 2007
Posts: 1034

PostPosted: Tue Jul 29, 2008 9:31 am    Post subject: Dilled Swedish Veal Roast Reply with quote

Dilled Swedish Veal Roast

· 1 tablespoon Butter or margarine
· 1 Boned, rolled, tied veal or leg roast (3 lb)
· 8 ounces Mushrooms, quartered
· very small carrots, or 6−8 med. carrots
· 2 tablespoons Chopped fresh dill, or 2 tsp. dry dill
· 1/8 teaspoon Ground white pepper
· 1/4 cup Lemon juice
· 3 tablespoons Cornstarch
· 1/3 cup Whipping cream
· Salt
· Twist of lemon peel
· Dill sprigs

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 croswise, then cut lengthwise into quarters.) Sprinkle with chopped dill and white pepper. Pour in lemon juice. 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 suace 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, garanish with lemon peel and dill sprigs. Serve remaining sauce in a bowl or pitcher to add taste.

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Yemek Tarifleri
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Joined: 18 Jun 2006
Posts: Auto Post
Location: Turkey

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