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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Czech

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Trim meat. | 2. With sharp, pointed knife, push bacon strips into the meat. Rub with salt & pepper. | 3. Place onions, carrot, celery, parsley and 3 tablespoons butter on roasting pan. Add boiling water. | 4. Roast in oven (350 F) until 170 F is reached on a meat thermometer (30 minutes per pound). When half done, add 1 cup wine, 2 teaspoon butter and stir in flour and sour cream. Every 15 minutes spread mixture on top and sides, cook until this has been absorbed. | 5. To make the sauce, strain pan juices, add wine, lemon peel and simmer for 5 minutes. Stir flour into cream, mix and add to sauce stirring until sauce is smooth and thick. Season with salt and pepper. | 6. Serve with noodles, potatoes or dumplings. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
leg veal	1		boned boned	530.712	0.0	95.1653	13.9709
bacon	1/4		cut	29.19	0.0896	0.8834	2.7783
salt	2	teaspoons		-	-	-	-
pepper	1	teaspoon		5.773	1.4708	0.239	0.075
onion	2		sliced	120.0	28.02	3.3	0.3
carrot	1		sliced	52.48	12.2624	1.1904	0.3072
celery	1	stalk	sliced	10.24	1.9008	0.4416	0.1088
parsley root	1		peeled sliced	0.89	0.0	0.198	0.005
butter	3	tablespoons		256.5	11.7855	8.0145	21.6
water	2	cups	boiling	0.0	0.0	0.0	0.0
white wine	1	cup		-	-	-	-
butter	2	teaspoons		256.5	11.7855	8.0145	21.6
flour	1	teaspoon		12.0475	2.6376	0.1959	0.0467
cream	1/2	cup	sour	227.7	5.3245	2.806	22.2525
white wine	1/2	cup		-	-	-	-
lemon	1		grated rind	1.2808	0.4116	0.0486	0.0132
flour	2	teaspoons		12.0475	2.6376	0.1959	0.0467
heavy cream	1/2	cup		204.0	1.6440000000000001	1.704	21.648000000000003
salt pepper				0.89	0.0	0.198	0.005

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