Veal meat is low in calories, easy to digest and suitable for dietary nutrition. If you use mustard, you can shorten the cooking time and get a delicate unusual taste.
It is necessary
-
- For veal
- baked with bacon:
- meat 1 kg;
- fresh lard
- cut into thin slices;
- table mustard - 3 tablespoons;
- salt;
- twine.
- For the sauce:
- cream 30% - 3 tablespoons;
- water - 2 tablespoons;
- freshly ground pepper.
- For portioned veal
- baked in envelopes (calculated for 1 portion):
- meat 150 g.;
- Dijon mustard - 1 tsp;
- granular mustard - 1 tsp;
- carrots - 1/2 pc.;
- onion - 1/2 pc.;
- table wine - 1 tbsp.;
- salt;
- parchment paper and paper clips.
- For veal
- baked in foil:
- meat - 1 kg;
- garlic - 3 cloves;
- table mustard - 3 tablespoons;
- salt
- pepper;
- parsley.
Instructions
Step 1
Spread the washed and dried piece of pulp abundantly with table mustard, wrap with slices of bacon and tie with twine. Pour water into the brazier and place the meat in it. Preheat the oven to 180 degrees and put the meat on for 75 minutes. You do not need to cover with a lid. During baking, periodically water the meat with the juice that stands out. Remove the meat, transfer to another dish and place in a warm place. While the veal "reaches", cooling and absorbing the juices, prepare the sauce. Add cream and freshly ground black pepper to the dishes where the meat was fried and the meat broth remained. Heat with continuous stirring without letting the sauce boil. Transfer it to a gravy boat. Remove the twine and bacon from the meat, cut into portions, pour over the sauce and sprinkle with chopped herbs. Serve pasta or boiled potatoes as a side dish.
Step 2
For baked portioned veal, cut the meat into approximately 150 grams each. Cut the onion and carrots into strips, fry them for 2 minutes. Add Dijon mustard to the vegetables and heat for a minute. Transfer vegetables to a plate. Fry the pieces of veal until crusty in a well-heated skillet with vegetable oil, about 2 minutes on both sides. Transfer the meat to the vegetables. Roll up parchment paper envelopes. Spread grainy mustard on the meat and place each serving along with the vegetables in separate envelopes. Sprinkle with wine, seal the envelopes with paper clips and place in an oven preheated to 250 degrees for 10 minutes. Serve veal with fresh vegetables.
Step 3
To roast veal with mustard in foil, wash and dry a piece of meat, then make several shallow longitudinal cuts in it. Combine the grated garlic with mustard, salt and pepper. Rub this mixture over the meat and leave to soak for 30 minutes. Transfer the meat to the foil, place the parsley on top and wrap it so that the juice does not leak out during cooking. Place the veal in the oven for 1 hour, bake at 200 degrees. Before serving, cut into portions, sprinkle with chopped herbs. Serve boiled potatoes or vegetable salad as a side dish.
