Veal with white wine
This is a dish my mother used to make for special occasions. The aroma as the meat is roasting brings a flood of memories every time.
- Season the veal and refrigerate in a dish with the white wine (pinot gris works well) and crushed garlic for at least 2 hours.
- Heat the oven to 180ºC, melt the butter in a roasting pan, brown the veal on all sides, then pour the wine/garlic marinade over and roast (30 mins per kg). Baste from time to time.
- Rest the veal while preparing the sauce. Pour the remaining wine/garlic through a sieve into a saucepan, add thinly sliced mushrooms and reduce the liquid over heat until the mushrooms are done. You can add a drop of cream if desired. Cut the veal into thick slices, arrange on platter/plates and spoon mushroom sauce over. Serve with crunchy roast potatoes and green beans.