Veal Roast with Mushroom Sauce | The Jewish Week | Food & Wine

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Veal Roast with Mushroom Sauce

Veal Roast with Mushroom Sauce

Veal roast with mushroom sauce. Courtesy

Yields 12 servings, freezer friendly

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Veal has always been regarded in my family as special-occasion meat that I make only on yom tov. The beauty of this recipe is that the sauce cooks along with the meat, saving you an extra step. The savory roast paired with flavorful mushrooms make this a winning dish.

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1 (4-5-pound) boneless veal roast

4 cloves garlic, crushed

1 tsp. kosher salt

¼ tsp. black pepper

1 tbsp. oil

½ cup dry white wine, divided

1 large onion, chopped

16 oz. cremini or baby bella mushrooms, sliced

1 tbsp. fresh rosemary, chopped

1 tsp. fresh thyme

1 tsp. kosher salt

  1. Preheat the oven to 350°F. Prepare a roasting pan large enough to hold the roast.
  2. Rub garlic, salt, and pepper all over the roast, coating all sides.
  3. Heat oil in a large skillet over medium-high heat. Sear roast for approximately a minute (or less) per side, until it starts to brown. Remove roast from skillet; place it into prepared roasting pan.
  4. Prepare the mushroom sauce: Using the same skillet, reduce heat to medium; add a tablespoon of the wine. Deglaze the skillet by stirring and scraping the bottom to loosen all the meat drippings. (This will add lots of flavor to the sauce.)
  5. Add onion; cook for a few minutes, until onion starts to brown. Add mushrooms, rosemary, thyme, and salt. Cook for 7-10 minutes, until the mushrooms have softened. Add remaining wine; then pour sauce over the roast in pan.
  6. Cover; bake for approximately 1 hour 30 minutes, until a thermometer inserted into the thickest part of the roast reaches 140°F for medium rare, 155°F for medium, or 165°F for well done.

Cook’s Tip:

Always slice a roast after it has properly cooled. I put mine in the fridge for several hours, which helps me get nice, even slices. Reheat in sauce, covered, over low temperature so the meat doesn’t dry out. If you can’t find cremini mushrooms, use white button mushrooms instead.

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