Tender veal roast in the pan with delicious gravy, today I’ll show you how to cook veal round! A simple and tasty recipe cooked in the pan without the need to turn on the oven. With a good cut of veal and a few simple rules to follow, this roast will quickly be ready to be sliced and served at the table, naturally with its tasty gravy! Today I thought of an alternative meat main course to the usual pork loin in the pan or the classic English-style roast beef in a pot that I usually prepare for the whole family, a mouth-watering veal round roast. Let’s try it together!
TRY ALSO:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 6People
- Cooking methods: Stovetop, Slow cook
- Cuisine: Italian
- Seasonality: All seasons
- Energy 284.63 (Kcal)
- Carbohydrates 5.45 (g) of which sugars 2.09 (g)
- Proteins 16.14 (g)
- Fat 19.40 (g) of which saturated 5.46 (g)of which unsaturated 12.79 (g)
- Fibers 1.47 (g)
- Sodium 559.54 (mg)
Indicative values for a portion of 160 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.1 lbs veal (in the round)
- 1 glass white wine
- 5 tbsps olive oil
- 1 onion
- 2 carrots
- 1 stalk celery
- 1 bunch parsley
- 2 leaves bay
- 2 sprigs rosemary
- to taste salt
- to taste pepper
Tools: tender veal roast
- 1 Pan
- 1 Chopper
Recipe
Wash and dry well the carrots, celery, parsley, and chop everything in the chopper along with an onion.
In a pan, sauté the oil with the chopped vegetables, then place the veal round, brown it and, with the help of a spatula, turn it on all sides, season with salt and pepper.
Add the bay leaves and rosemary sprigs to the pan, pour in the white wine and let it evaporate; cover with a lid and cook on low heat for about 1 hour and 15 minutes, occasionally turning the round to prevent it from sticking to the pan.
Once cooked, slice the roast veal, transfer it to a serving plate and serve it hot drizzled with its gravy.
A tender roast veal with a finger-licking gravy and extremely simple to make. With this recipe, you will impress your guests. You can accompany it with a mix of oven-baked vegetables with breadcrumbs or the classic and always good roast potatoes.
Storage and Tips
Storage: you can store the roast veal in the refrigerator whole or sliced for up to 2-3 days in a lidded container. Before serving, reheat the slices in a pan or microwave. It is recommended to store the cooking gravy separately and reheat it before combining with the meat before serving.
Tips: you can try this recipe by replacing the veal with pork loin.
