Recipes Veal roast with mustard cream sauce

Recipes Veal roast with mustard cream sauce

Recipes Veal roast with mustard cream sauce

Recipes Veal roast with mustard cream sauce Jazz up a simple veal roast with a creamy white wine and mustard sauce. Veal roast with mustard cream sauce

Ingredients

  • 1kg piece veal blade roast
  • 1 tablespoon olive oil
  • 1/2 tablespoons wholegrain mustard
  • 500g frozen thick-cut potato chips
  • 1/3 cup dry white wine
  • 1/2 cup Bulla Cooking Cream
  • 80g baby spinach

Method

  • Step 1 Preheat oven to 160C/140C fan-forced. Remove netting from roast. Using kitchen string, tie up roast at 4cm intervals to secure.
  • Step 2

    Heat oil in a flameproof roasting pan over medium-high heat. Cook veal, turning, for 5 minutes or until browned all over. Remove from heat. Spread 1 tablespoon mustard all over veal. Season.

  • Step 3

    Roast for 1 hour 15 minutes for medium. Transfer to a plate. Cover loosely with foil. Set aside for 10 minutes to rest.

  • Step 4

    Meanwhile, cook frozen potato chips following packet directions.

  • Step 5 Heat roasting pan over medium heat. Add wine. Simmer, stirring, for 2 minutes or until reduced slightly. Add remaining mustard and cream. Cook, stirring, for 5 minutes or until heated through, adding a little hot water if sauce is too thick. Season. Cut veal into slices. Serve with spinach, chips and cream sauce.