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Ingredientes
- 3 lb Veal loin roast
- Â Â Extra virgin olive oil
- Â Â Salt to taste
- Â Â Freshly grnd black pepper
- 1 x Clove garlic, cut into slivers
- 1 tsp Extra virgin olive oil
- 1 tsp Pareve marg. (butter)
- 1 c. Thinly sliced mushrooms
- 1/4 c. Dry white wine
- 1 c. Whipping cream (Riches Cream)
- Â Â Salt to taste
- Â Â Freshly grnd pepper
- 2 tsp Finely minced fresh parsley
Direcciones
- Preheat the oven to 450F/230C.
- Rub the veal with oil and season with salt and pepper. Using the point of a sharp knife, make small incisions in the surface of the meat and insert the slivers of garlic into the incisions.
- Put the veal in a shallow roasting pan and place in the preheated oven.
- Roast for 10 min, then reduce the heat to 350F/180C and continue cooking for 1 hour (20 min per lb./40 min per kilogram).
- To make the sauce, saute/fry the mushrooms in the oil and (butter) margarine in a skillet over medium heat for 3 min, till they are brown. Add in the wine and the roasting pan juices to the mushrooms and stir till well blended. Add in the Riches cream to the mushrooms, stir till well blended and reduce by simmering over medium heat till the sauce thickens slightly.
- Season with salt and pepper to taste.
- Carve the veal into 1/2 inch/1.5cm thick slices. Serve on hot plates.
- Spoon the sauce over and sprinkle with the parsley.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 42g | |
| Recipe makes 6 servings | |
| Calories 87 | |
| Calories from Fat 72 | 83% |
| Total Fat 8.19g | 10% |
| Saturated Fat 4.72g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 27mg | 9% |
| Sodium 9mg | 0% |
| Potassium 65mg | 2% |
| Total Carbs 1.37g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.29g | 0% |
| Protein 0.81g | 1% |
