Recipe ingredients
- 1 tablespoon butter or margarine
- 1 boned, rolled, tied veal or leg roast (3 lb.)
- 8 ounces mushrooms, quartered
- 6-8 medium size carrots
- 2 tablespoons chopped fresh dill or 2 tsp. dry dill
- 1/8 teaspoon ground white pepper
- 1/4 cup lemon juice
- 1/2 cup dry white wine
- 3 tablespoons cornstarch
- 1/3 cup whipping cream
- Salt
- Twist of lemon peel
- Dill sprigs
Recipe method
- Melt butter in a wide nonstick frying pan over medium high heat.
- Add veal and brown well on all sides, then place in a 4 quart or larger electric slow cooker.
- Surround veal with mushrooms and carrots.
- Sprinkle with chopped dill and white pepper.
- Pour in lemon juice and wine.
- Cover and cook at low setting until veal is very tender when pierced (7-9 hours).
- Carefully lift veal to a warm deep platter.
- Using a slotted spoon, lift carrots and mushrooms from cooker and arrange around veal. Keep warm.
- In a small bowl, mix cornstarch and cream. Blend into liquid in cooker.
- Increase cooker heat setting to high.
- Cover and cook, stirring 2 or 3 times until suace is thickened (15-20 more minutes).
- Season with salt. To serve, remove and discard strings from veal.
- Slice across the grain. Spoon some of the sauce over veal and vegetables.
- If desired, garanish with lemon peel and dill sprigs.
- Serve remaining sauce in a bowl or pitcher to add taste.
Other crockpot recipes:
Dilled swedish veal roast recipe
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