Cookbook Main courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Medium | 6 | 90 minuti |
Ingredients
| 800 g | veal rump |
| 40 g | butter |
| 3 cucchiai | oil |
| 750 mL | Whole Milk UHT Microfiltered Sterilgarda |
| 2 cucchiaini | Flour |
| 2 cucchiai | water |
| 1 | bay leaf |
| 1 | sprig of rosemary |
| q.b. | salt |
| q.b. | pepper |
Preparation
- Tie the meat with white kitchen string and lightly flour it.
- Heat butter and oil in a saucepan and brown the roast, turning the meat carefully.
- Season the contents of the saucepan with salt and pepper and add the rosemary and bay leaf.
- Add a glass of Sterilgarda Whole Milk and once it has heated up, add the remaining milk and continue cooking for an hour with the lid on.
- Remove the roast from the container and keep it warm. Remove the herbs and blend the cooking juices until smooth.
- Pour the resulting sauce into a small bowl and pour the sifted flour into the same water. Stir until smooth.
- Thicken the resulting mixture by heating it until it reaches a creamy consistency.
- After untying the roast, cut it into slices. Then serve the veal roast in milk with the creamy sauce.
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