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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Preparation Time

  Cooking Time - 90 minutes, Preparation Time - 60 minutes

• Source

  All Recipes

| 1. In an 8 quart Dutch oven over medium-high heat, brown roast on all sides. Add thyme and 2 cups of water. Heat to boiling, then reduce heat to low, cover, and simmer 30 minutes. | 2. To the pot, add carrots, potatoes and onions. Cover, and simmer 30 minutes. Toss in mushrooms. Cover, and simmer 15 minutes, or until vegetables and veal are tender. Remove roast and vegetables, and keep warm. | 3. In a cup, stir flour and 2 tablespoons water until blended with no lumps. Gradually stir into liquid in Dutch oven. Cook, stirring constantly, until gravy is slightly thickened. Stir in peas, and heat through. | 4. In a small bowl, beat egg yolks. Stir in a small amount of hot gravy. Slowly pour egg yolk mixture back into gravy, whisking until thickened. DO NOT BOIL! To serve, pour some gravy over the veal and vegetables. Serve remaining gravy in a gravy boat. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
veal shoulder roast	4	pounds		1613.8703	0.0	359.0408	9.0667
thyme	1/4	teaspoon		0.20199999999999999	0.0489	0.0111	0.0034
carrot	4	halved		-	-	-	-
potato	1	pound		349.2665	79.3334	9.2987	0.4082
white onion	1/2	pound		90.7186	21.1828	2.4948	0.2268
mushroom	1/2	pound		77.1108	15.3995	5.0802	1.1113
purpose flour	2	tablespoons		1613.8703	0.0	359.0408	9.0667
green pea	1	package		-	-	-	-
egg yolk	2			109.48	1.2206	5.3924	9.0236

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