Veal Pot Roast
2 Tbsp. salad oil
2 Tbsp. margarine
3 lb. rolled boneless veal
shoulder roast
1 large carrot, minced
1 large celery stalk, minced
1 (16 oz.) can tomatoes
2 Tbsp. minced parsley
1/4 tsp. pepper
1 tsp. salt
1 small head red cabbage
(about 1 1/2 lb.)
3 Tbsp. all-purpose flour
About 2 1/2 hours before serving in 5 quart Dutch oven over
medium-high heat, in hot salad oil and margarine; cook roast
until well browned on all sides. Remove roast to plate.
Add carrot, celery and onion to drippings and cook, stirring
occasionally, until lightly browned and tender. Return roast to
oven; add tomatoes with their liquid, parsley, pepper, salt and
1 cup water; over high heat, heat to boiling, stirring to break
up tomatoes.
Reduce heat to low; cover and simmer 1 1/2 to 2 hours until veal
is fork-tender, turning veal occasionally after meat has
simmered about 1 hour, cut cabbage into bite-sized pieces,
discarding any tough ribs.
In 12-inch skillet over medium-high heat, in 2 tablespoons hot
margarine, cook cabbage and 1/2 teaspoon salt, stirring
frequently, until tender-crisp; keep warm. Remove veal from
liquid to large platter; remove string. Keep veal warm.
Skim fat from liquid in Dutch oven. In cup, mix flour and 1/3
cup water until blended. Gradually stir flour mixture into
simmering liquid; cook over medium heat, stirring constantly,
until gravy boils and thickens slightly. To serve, arrange
cabbage on platter with veal. Pass gravy in gravy boat.
Makes 10 servings
Source:
http://www.aaronsrecipes.com
