Veal Pot Roast

Substitute beef with this succulent dish that is simmered to perfection in its own tasty gravy.

150 minutes Prep: 30 minutes Cook: 120 minutes

315 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

3	tablespoons	bacon drippings	bacon fat, or salad oil
2	each	garlic	cloves, cut in half
1	each	veal	1/2 leg, or 3-4 lb rolled shoulder
1	teaspoon	salt
1/4	teaspoon	black pepper
1/2	teaspoon	savory	or 1/4 ts thyme
1	each	bay leaf
6	each	potatoes
6	each	onions

Directions

Melt or heat bacon fat or oil in cast iron saucepan. Stuff the 2 cloves of garlic, cut in two, into incisions made in the veal. Place the meat in the hot fat and brown well on all sides. Don't rush this as the colour and flavour of the finished gravy will depend on how well the meat has been browned. Add the thyme or savory and the bay leaf. Place the potatoes and onions, whole around the meat. Don't add any liquid. Cover tightly and cook over medium heat till meat is tender, about 2 hours. The potatoes and onions will not break as there is no liquid added. The veal will make its own gravy.

When cooked, remove the meat from the pan to a heated platter. Place the pan over high heat and stir gently, so as not to break up the vegetables. When they are well coated with gravy, boil another minute or so till the gravy has a nice consistency.

This is a complete meal.

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Nutrition Facts

Serving Size 422g

Amount per Serving

Calories 315 10% of calories from fat

	% Daily Value*
Total Fat 3.0g	5%
Saturated Fat 1.0g	7%
Trans Fat 0.0g
Cholesterol 3mg	1%
Sodium 614mg	26%
Total Carbohydrate 67.0g	22%
Dietary Fiber 8.0g	30%
Sugars 9.0g
Protein 6.0g	13%

Vitamin A	0%		Vitamin C	54%
Calcium	7%		Iron	7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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I am sure this recipe provides guide for great food..However if you want the real Hungarian stuff this recipe is pretty different from it, and I know, I am Hungarian.

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