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Roast Veal with Cream Sauce (Kalbsbraten mit Sahnesosse)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)11.8583
Energy (kCal)387.19
Carbohydrates (g)29.7937
Total fats (g)27.376
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Weigh the joint and calculate the cooking time. | 2. Allow 25 minutes per pound plus an extra 25 minutes if the meat is on the bone; 30 minutes per pound plus 30 extra minutes if the joint is boned and rolled. | 3. Season veal well with salt, pepper, and paprika. | 4. Fry (brown) the meat briskly in butter. | 5. Place the meat in a roasting pan, add a little water (about 1/2 cup) together with the onion and roast in a hot oven (425°F, 220°C, GM 7) for the required time. | 6. When the meat is cooked, remove from the pan and keep warm. | 7. Blend cornflour (corn starch) with a little water and add to the meat juices in the pan along with the sour cream. | 8. Serve the meat whole or sliced with the sauce poured over it. | 9. This roast is frequently served with fried mushrooms as a side dish. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    leg improve flavour 1 boned - - - -
    salt - - - -
    pepper - - - -
    paprika - - - -
    butter 2 ounces 323.19 14.8497 10.0983 27.215999999999998
    onion 1 chopped 64.0 14.944 1.76 0.16
    cornflour 1 teaspoon - - - -
    water 2 -3 tablespoons 0.0 0.0 0.0 0.0
    cream 1/4 pint sour - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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