Veal roast with vegetables and mushroom sauce — a complete, rich and special dish for the table, suitable for important occasions.

Ingredients:

Veal roast (roast beef)

1 tablespoon olive oil

2 tablespoons butter

1 teaspoon salt

1 teaspoon black pepper

1 tablespoon dried mixed herbs (oregano, basil, dried coriander)

Juice of 1 orange

3 onions

Pearl onions

Wild thyme

10 garlic cloves

For the vegetables:

Salted water for blanching

Ice (ice bath)

Small potatoes

Corn

Broccoli

Radishes

Carrots

Bell pepper

Red onion

Garlic

A pinch of salt

2 tablespoons olive oil

Mashed potatoes (purée):

6 medium potatoes

Salted water for boiling

A pinch of salt

A pinch of black pepper

1 tablespoon butter

1/2 cup milk

Mushroom sauce:

1 tablespoon butter

1 tablespoon vegetable oil

1 garlic clove

8 fresh white mushrooms

1/2 tablespoon cornstarch

1/2 cup beef or vegetable stock, or water

1/4 cup heavy cream

A pinch of salt

A pinch of black pepper

A pinch of dried herbs

Method:

Rub the veal roast all over with the salt, dried herbs and black pepper.
Heat a wide skillet over high heat. Add the olive oil, then immediately add the roast.
Brown it on all sides until it develops a nice color.
Add the butter, reduce the heat to low and cover the skillet.
Slice the onions into wedges and place them on top of the roast. Add the pearl onions cut into long thin slices and the wild thyme on top of the onions.
Add the peeled garlic cloves and pour over the orange juice.
Spoon the juices collecting in the bottom of the pan over the roast now and then. Leave to cook on very low heat for about 1 hour, spooning occasionally.
Begin preparing the vegetables: wash them well. Bring a pot of salted water to a boil. Drop the broccoli into the boiling water for just 3 minutes. Prepare a bowl of ice water. Remove the broccoli from the boiling water and immediately place it in the ice bath to stop the cooking and preserve color and nutrients.
Repeat the same blanching process for the other vegetables that need longer cooking (about 5–10 minutes depending on the vegetable).
Heat a wide skillet with oil and add the previously blanched vegetables along with the onion and garlic. Sauté for a few minutes, tossing gently so they remain tender-crisp — don’t over-stir.
Prepare the mashed potatoes: peel, wash and cut the potatoes, then boil them in salted water until tender.
After they’re cooked, drain well. Add butter, milk, black pepper and salt to the potatoes, then mash thoroughly with a fork until smooth and cohesive.
For the mushroom sauce: finely chop the garlic clove and sauté it in a small saucepan with the oil and butter for a moment.
Slice the mushrooms into thick slices and add them. Sauté until the mushrooms absorb the butter and begin to brown.
Add the stock and let it simmer for a couple of minutes before stirring in the cornstarch. Allow the mixture to boil until it thickens.
Finally add the cream, salt, pepper and dried herbs and simmer the sauce another 5 minutes or until it slightly thickens.
Serve the veal roast alongside the sautéed vegetables, mashed potatoes and mushroom sauce.

A delicious veal roast recipe from a friend and cook on Shou Tabkhin Today

Amal Khudr

Click Amal’s name to visit her personal page

For more of Amal’s wonderful recipes see Chicken Quesadilla on Saj Bread

Also try Amal’s Potato Gratin

#recipes #recipe #veal #roast #mashed_potatoes #purée #sauté #vegetables #meat #shoutabkhin_today

Veal Roast with Vegetables and Mushroom Sauce

Prep checklist

Cooking notes