Roast Veal with Cream Sauce Recipe 🍖

Introduction:

This Roast Veal with Cream Sauce, or “Kalbsbraten mit Sahnesosse” as it’s known in German, is a delightful dish originating from the West Germany section of the “Choice Common Markets” cookbook back in 1973. 🇩🇪 Despite its German roots, this recipe transcends cultural preferences and is sure to tantalize the taste buds of even those who aren’t particularly fond of German cuisine. It’s an easy-to-make dish that brings together the tender succulence of veal with the rich creaminess of a savory sauce, creating a harmonious blend of flavors that’s simply irresistible. Whether you’re planning a cozy family dinner or entertaining guests, this roast veal will undoubtedly impress and satisfy.

Nutritional Information (Per Serving):

Calories: 681.3
Fat Content: 68.9g
Saturated Fat Content: 42.4g
Cholesterol Content: 181.7mg
Sodium Content: 502.3mg
Carbohydrate Content: 15.5g
Fiber Content: 2g
Sugar Content: 8.7g
Protein Content: 4.2g

Ingredients:

1 leg of veal roast
Salt
Pepper
Paprika
Butter
2 onions
1 tablespoon cornflour (corn starch)
1/4 cup water
1 cup sour cream

Instructions:

Prepare and Calculate Cooking Time: Begin by weighing the veal joint to calculate the cooking time accurately. The cooking time will vary depending on the weight of the veal. As a general guideline, allow 25 minutes per pound of veal. If the meat is on the bone, add an extra 25 minutes. For boned and rolled joints, allow 30 minutes per pound plus an additional 30 minutes.
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Season the Veal: Season the veal generously with salt, pepper, and paprika, ensuring even coverage for maximum flavor.
Brown the Veal: In a large skillet or frying pan, heat some butter over medium-high heat. Once the butter is hot, add the veal and brown it briskly on all sides, sealing in the juices and creating a delicious golden crust.
Transfer to Roasting Pan: Preheat your oven to 425°F (220°C, Gas Mark 7). Transfer the browned veal to a roasting pan, placing it alongside sliced onions. Add about 1/2 cup of water to the pan to create a flavorful cooking liquid.
Roast the Veal: Place the roasting pan in the preheated oven and roast the veal for the calculated time, ensuring it cooks to perfection. The aroma of the cooking veal will fill your kitchen, building anticipation for the flavorful feast to come.
Prepare the Cream Sauce: Once the veal is cooked to your desired level of doneness, remove it from the pan and keep it warm. In a small bowl, blend the cornflour with a little water to create a smooth slurry. Add this mixture to the pan juices along with the sour cream, stirring continuously until the sauce thickens and becomes lusciously creamy.
Serve and Enjoy: Slice the roast veal and arrange it on a serving platter. Pour the creamy sauce over the sliced veal, ensuring every morsel is coated in its rich goodness. Garnish with fresh herbs if desired. This roast veal is traditionally served with fried mushrooms as a side dish, adding another layer of flavor and texture to the meal.
Bon Appétit: Gather your family and friends around the table and savor the delectable flavors of this Roast Veal with Cream Sauce. With each tender bite, you’ll experience the culinary delight of this classic German dish, transporting your taste buds to a realm of pure gastronomic pleasure.

Cooking Times:

Preparation	Time
Prep Time	15m
Cooking Time	25m per lb of veal (adjust based on weight)
Total Time	40m

Final Thoughts:

This Roast Veal with Cream Sauce recipe is a testament to the timeless appeal of traditional German cuisine. With its tender texture, bold seasoning, and indulgent cream sauce, it’s a dish that elevates any dining experience from ordinary to extraordinary. Whether you’re celebrating a special occasion or simply craving a comforting meal, this recipe is sure to delight your senses and leave you craving for more. So why wait? Head to your kitchen, gather your ingredients, and embark on a culinary journey that promises to satisfy your palate and warm your soul. Happy cooking! 🍽️👩‍🍳👨‍🍳