TELECI KYTA S VINNOU OMACKOU (Leg of Veal with Wine Sauce) Recipe 🍖🍷

Description:

Indulge in the rich flavors of Czech cuisine with this tantalizing TELECI KYTA S VINNOU OMACKOU, a succulent leg of veal served with a delectable wine sauce. Perfect for lunch or snacks, this European-inspired dish will surely impress your family and friends.

• Prep Time: 5 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 15 minutes
• Servings: 8
• Calories: 335.1 per serving
• Fat: 18.8g
  • Saturated Fat: 8.8g
• Cholesterol: 121.2mg
• Sodium: 773.3mg
• Carbohydrates: 7.3g
  • Fiber: 1g
  • Sugar: 3g
• Protein: 25.5g

Ingredients:

• 5-6 pounds leg of veal
• 2 slices bacon
• 1 onion
• 2 carrots
• 1 celery stalk
• 1 bunch parsley
• 1 cup boiling water
• 2 cups dry white wine
• 1 tablespoon all-purpose flour
• 1 cup sour cream
• 2 teaspoons butter
• 1/2 cup heavy cream
• 1/4 cup all-purpose flour
• 1/2 lemon, rind of
• Salt and pepper to taste

Instructions:

1. Trim the Veal: Start by trimming any excess fat from the leg of veal.

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2. Prepare the Bacon: Take the bacon slices and thread them through the meat using a large needle. This step adds a rich flavor to the veal.

3. Season the Veal: Rub the veal with salt and pepper, ensuring it’s evenly coated for maximum flavor.

4. Prep the Roasting Pan: Place the onions, carrots, celery, parsley, and 3 tablespoons of butter on a roasting pan. This aromatic base will infuse the veal with delicious flavors.

5. Add Boiling Water: Pour the boiling water into the roasting pan, providing moisture for a tender and juicy result.

6. Roast the Veal: Place the roasting pan in the oven preheated to 350°F (175°C) and roast the veal until it reaches an internal temperature of 170°F (77°C) on a meat thermometer. This typically takes about 30 minutes per pound.

7. Prepare the Sauce: When the veal is halfway cooked, add the dry white wine and 2 teaspoons of butter to the roasting pan. In a separate bowl, mix the flour and sour cream until smooth.

8. Baste the Veal: Every 15 minutes, spoon the wine mixture over the top and sides of the veal, allowing it to absorb the flavors as it continues to cook.

9. Make the Sauce: Once the veal is cooked, strain the pan juices into a saucepan. Add the remaining wine and lemon peel, then simmer the sauce for 5 minutes to intensify the flavors.

10. Thicken the Sauce: In a small bowl, combine the heavy cream and flour, then add it to the simmering sauce. Stir continuously until the sauce is smooth and thickened to your desired consistency.

11. Season and Serve: Season the sauce with salt and pepper according to your taste preferences. Serve the TELECI KYTA S VINNOU OMACKOU hot alongside your choice of noodles, potatoes, or dumplings.

Enjoy Your Culinary Creation! 🍽️

Indulge in the savory goodness of this TELECI KYTA S VINNOU OMACKOU, a classic Czech dish elevated with tender veal and a flavorful wine sauce. Whether it’s a weeknight dinner or a special occasion, this recipe is sure to become a family favorite!