Time & Yield
| Yield | |
|---|---|
| Prep Time | 1 1⁄2 hours |
| Categories | Beef |
About this recipe
This is a down home French countryside recipe that is real comfort
food. Probably the best thing is the mushroom gravy at the end. Make
sure you don't overcook the veal and don't forget to let it rest after
you taking it out of the pot.
Ingredients
- A veal roast (boneless loin, for example)
- Morel Mushrooms-dried, or a whole buncha weird foresty fresh ones from the greenmarket
- Veal Stock (or water, or the juice from soaked dried shrooms)
- Red Wine (a nice Burgundy is preferable here)
- Shallots chopped
- Butter
- Flour
Method
1. If you have dried mushrooms, soak them over night. The next day take them out and reserve the liquid.
2. Brown your roast. This means put some oil in a pot on high heat and
place the roast inside once you can see the oil slightly smoking. Turn
the roast with tongs once you notice the skin stops sticking to the
bottom. This process should last about 8-10 minutes for all sides.
3. Take the roast out of the pot and set aside on a plate. Drop in
chopped shallots. Make them sweat for 10 mins. Add two tablespoons of
flour. Mix around with a wooden spatula.
4. Pour in half a glass of wine. Scrape the bottom of the pot with the
spatula dislodging all the brown bits (caramelized sugars) . This is
known as deglazing.
spatula dislodging all the brown bits (caramelized sugars) . This is
known as deglazing.
5. Put the roast back in the pot. Add half cup mushroom broth, veal
stock or water. Top with lid and leave it for about 45 mins. Add
shrooms at half hour mark.
6. Use a meat thermometer to tell when its done. 160 F for medium is about right.
7. Take the roast out and let rest 10 minutes. Meanwhile, boil down
liquid. In a bowl, mix butter and flour with a fork. Drop that in to
thicken liquid, Keep boiling the liquid (that's "reduction") until it
coats back of spoon.
8. Now slice up the rested roast and serve with gravy on top of plates
that have been warmed in the oven. Yeahhhh. Fall-Winter grub!
