Roast Veal with Cream Sauce Kalbsbraten Mit Sahnesosse
Transport your taste buds straight to the heart of Bavarian cuisine with this decadent Roast Veal with Cream Sauce, or Kalbsbraten Mit Sahnesosse. This classic German dish begins with a tender, golden-browned veal roast, slow-cooked with a medley of aromatic vegetables and a splash of dry white wine for depth of flavor. The highlight of the recipe is the luxurious cream sauce, crafted from pan juices, heavy cream, and a touch of fresh parsley, delivering a silky, rich finish. Perfect for special occasions or an elegant dinner, this recipe combines simplicity with sophistication, offering a centerpiece that's both comforting and refined. Serve alongside roasted vegetables or buttery mashed potatoes for a stunning, crowd-pleasing meal. Keywords: roast veal recipe, Kalbsbraten Mit Sahnesosse, German veal dish, cream sauce recipe, Bavarian cuisine.
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Recipe Information
Ingredients
- 1.5 kg veal roast
- 2 teaspoons salt
- 1 teaspoon black pepper
- 3 tablespoons butter
- 2 tablespoons olive oil
- 1 large, finely chopped onion
- 1 large, diced carrot
- 1 diced celery stalk
- 250 ml dry white wine
- 500 ml chicken stock
- 250 ml heavy cream
- 1 tablespoon all-purpose flour
- 2 tablespoons, chopped fresh parsley
- 1 teaspoon lemon juice
Instructions
Preheat your oven to 180°C (350°F).
Season the veal roast generously with 1 teaspoon of salt and 1/2 teaspoon of black pepper on all sides.
In a large ovenproof skillet or Dutch oven, melt 2 tablespoons of butter with 2 tablespoons of olive oil over medium-high heat.
Sear the veal roast on all sides until golden brown, about 4-5 minutes per side. Remove the veal and set it aside on a plate.
In the same skillet, add the chopped onion, diced carrot, and diced celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened and slightly caramelized.
Deglaze the skillet with the white wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let it simmer for 2-3 minutes to reduce slightly.
Add the chicken stock to the skillet and stir well. Return the seared veal roast to the skillet, ensuring it is partially submerged in the liquid.
Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven. Roast for 90 minutes, basting the veal with the pan juices every 30 minutes.
Once the veal is tender and cooked through, remove it from the oven and transfer the roast to a cutting board to rest. Tent it loosely with foil.
Pour the pan juices and vegetables into a fine mesh strainer set over a saucepan, pressing to extract as much liquid as possible. Discard the solids.
Heat the saucepan over medium heat. Stir in the remaining tablespoon of butter and flour to create a roux. Cook for 1-2 minutes until slightly golden.
Slowly whisk in the reserved pan juices, followed by the heavy cream. Let the sauce simmer for 5-7 minutes, stirring frequently, until thickened.
Season the sauce with the remaining teaspoon of salt, 1/2 teaspoon of black pepper, and lemon juice. Stir in the chopped parsley.
Slice the rested veal roast into 1 cm thick slices and arrange them on a serving platter.
Pour the cream sauce generously over the veal slices or serve it on the side in a gravy boat.
Garnish with additional parsley if desired and serve immediately.
Nutrition Facts
Calories |
4439 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 271.9 g | 349% | |
| Saturated Fat | 123.6 g | 618% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1648 mg | 549% | |
| Sodium | 5474 mg | 238% | |
| Total Carbohydrate | 43.3 g | 16% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 16.7 g | ||
| Protein | 380.3 g | 761% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 349 mg | 27% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 5906 mg | 126% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
