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Ingredientes
- 1/4 c. oil
- 4 to 6 pound veal roast, shoulder or possibly breast
- 1/2 c. chicken broth
- 1/2 c. white wine
- 2 tbsp. butter, softened
- 2 tbsp. flour
- Salt
Direcciones
- Preheat the oven to 325 degrees. Heat the oil in a Dutch oven and brown the roast on all sides. Pour the chicken broth and wine over the meat. Cover and cook till tender, about 2 hrs. Remove the meat and keep hot. Work the butter and flour together with your fingers into a smooth paste. Set the Dutch oven over a medium flame and drop pellets of this paste into the broth, stirring constantly till thickened to your liking. Add in salt to taste. Slice the meat and serve with the sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 167g | |
| Recipe makes 2 servings | |
| Calories 424 | |
| Calories from Fat 343 | 81% |
| Total Fat 38.9g | 49% |
| Saturated Fat 9.35g | 37% |
| Trans Fat 0.7g | |
| Cholesterol 31mg | 10% |
| Sodium 178mg | 7% |
| Potassium 117mg | 3% |
| Total Carbs 7.81g | 2% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.5g | 0% |
| Protein 1.56g | 2% |
