Veal Roast with Mustard Cream Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 14 |
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Adding sugar-free syrup to the creamy mustard sauce creates a pleasing combination of sweet and tangy flavors that's perfect with the mild-flavored veal roast. Ingredients:
1 (3 1/2 pound) boneless veal roast |
2 tablespoons minced fresh basil |
1/4 teaspoon garlic powder |
1/4 teaspoon pepper |
cooking spray |
3/4 cup dry white wine |
1/2 teaspoon beef-flavored bouillon granules |
1 cup fat-free sour cream |
1/4 cup dijon mustard |
2 tablespoons sugar-free maple syrup |
1 teaspoon minced peeled fresh ginger |
Directions:
1. Preheat oven to 325°.
2. Trim fat from roast. Combine minced basil, garlic powder, and pepper; sprinkle basil mixture over entire surface of roast.
3. Place a large ovenproof Dutch oven coated with cooking spray over medium-high heat until hot. Add roast; cook until browned on all sides, turning occasionally.
4. Combine white wine and bouillon granules. Pour wine mixture over roast. Cover and bake at 325° for 1 hour and 30 minutes or until roast is tender, basting frequently with pan juices. Transfer roast to a serving platter; set aside, and keep warm.
5. Skim fat from pan juices. Reserve 1/4 cup pan juices; discard remaining pan juices. Combine 1/4 cup pan juices, sour cream, Dijon mustard, maple syrup, and ginger in pan; cook over medium heat, stirring constantly, until sour cream mixture is thoroughly heated (do not boil). Cut roast diagonally across grain into thin slices; serve with mustard sauce.
6. carbo rating: 2
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