1kg joint of veal 1 level teaspoon salt 1/2 teaspoon white pepper 2 level teaspoons sweet paprika butter or margarine, cut into pats 2 carrots 2 onions 2 tomatoes 2 veal bones 250ml cream cornflour
Per portion: 368 kcal / 1538 kJ / protein 36g / fat 22g / carbohydrate 8g
1. Wash the meat and pat dry with kitchen roll. Season with salt, pepper and sweet paprika. Place in a roasting tin and dot with pats of butter.
2. Roughly chop the peeled carrots, onions and tomatoes and add these to the meat along with the veal bones. Cover and roast. After about 60 minutes of the cooking time, remove the lid and pour in the cream. Continue to roast until tender.
3. Mix cornflour with a small amount of cold water, then add some of the hot liquid from the roasting tin. After mixing, return to the roasting tin and stir into the juices. Place the roasting tin on the hob over a high heat, bring the sauce to the boil and cook until thickened.
If using a roast probe, ensure the core temperature stays at 70–75°C.