Cookbook Main courses

Roast Veal in Milk

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

Prepare this recipe with:

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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