Post by marlaoh on Mar 11, 2004 7:57:20 GMT -6
Low Carb Veal Roast with Herb Crust
1 3-pound boneless veal leg round roast
1/4 cup fine dry bread crumbs
2 Tbs water
1 Tbs Dijon-style mustard
1 Tbs lemon juice
1 tsp dried basil, crushed
1 tsp dried thyme, crushed
1/2 tsp coarsely ground pepper
1 cup beef broth
2 Tbs all-purpose flour
1/4 cup light dairy sour cream
1 Place meat on a rack in a shallow roasting pan. In a small mixing bowl stir together bread crumbs, water, mustard, lemon juice, basil, thyme, and pepper. Spread mixture over surface of meat.
2 Insert meat thermometer. Roast meat in a 325 degree F. oven for 2-1/2 to 3 hours or until thermometer registers 160 degrees F. (If crust begins to dry, cover meat loosely with foil after 1-1/2 to 2 hours.) Transfer meat to a warm platter; cover and keep warm.
3 For sauce, skim fat from pan drippings. In a small saucepan stir beef broth into flour; add meat drippings. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in the sour cream; heat through, but do not boil. Pass the sauce with meat. Makes 10 to 12 servings.
Servings: 10
Calories 172.00
% Daily Value
Total Fat 3.00g 4%
Saturated Fat 1.00g 5%
Cholesterol 108.00mg 36%
Sodium 218.00mg 9%
Carbohydrates 4.00g 1%
Dietary Fiber 0.00g 0%
Protein 30.00g 60%
1 3-pound boneless veal leg round roast
1/4 cup fine dry bread crumbs
2 Tbs water
1 Tbs Dijon-style mustard
1 Tbs lemon juice
1 tsp dried basil, crushed
1 tsp dried thyme, crushed
1/2 tsp coarsely ground pepper
1 cup beef broth
2 Tbs all-purpose flour
1/4 cup light dairy sour cream
1 Place meat on a rack in a shallow roasting pan. In a small mixing bowl stir together bread crumbs, water, mustard, lemon juice, basil, thyme, and pepper. Spread mixture over surface of meat.
2 Insert meat thermometer. Roast meat in a 325 degree F. oven for 2-1/2 to 3 hours or until thermometer registers 160 degrees F. (If crust begins to dry, cover meat loosely with foil after 1-1/2 to 2 hours.) Transfer meat to a warm platter; cover and keep warm.
3 For sauce, skim fat from pan drippings. In a small saucepan stir beef broth into flour; add meat drippings. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in the sour cream; heat through, but do not boil. Pass the sauce with meat. Makes 10 to 12 servings.
Servings: 10
Calories 172.00
% Daily Value
Total Fat 3.00g 4%
Saturated Fat 1.00g 5%
Cholesterol 108.00mg 36%
Sodium 218.00mg 9%
Carbohydrates 4.00g 1%
Dietary Fiber 0.00g 0%
Protein 30.00g 60%