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Veal roast with mustard cream sauce
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Prep Time:
15 minutes
Cook Time:
85 minutes
Total Time:
100 minutes
Elevate veal roast with a creamy white wine and mustard sauce.
Ingredients:
  • 1kg piece veal blade roast
  • 35.10 gm wholegrain mustard
  • 500g frozen thick-cut potato chips
  • 82.50 gm dry white wine
  • 125.00 ml cream for cooking
  • 80g baby spinach
Instructions:
  • Preheat your oven to 160C/140C fan-forced. Remove the netting from the roast and securely tie it up at 4cm intervals using kitchen string.
  • In a flameproof roasting pan, heat oil over medium-high heat. Brown veal on all sides for 5 minutes. Remove from heat and spread 1 tablespoon mustard all over the veal. Season to taste.
  • Roast for 1 hour 15 minutes until medium. Transfer to a plate, cover loosely with foil, and let it rest for 10 minutes before serving.
  • Prepare the frozen potato chips according to the instructions on the package.
  • First, place the roasting pan over medium heat. Pour in the wine and let it simmer while stirring for 2 minutes until slightly reduced. Then, add the remaining mustard and cream. Cook and stir for 5 minutes until heated through, adding a splash of hot water if the sauce is too thick. Season the sauce to taste. Slice the veal and serve with spinach, chips, and the cream sauce.

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