Recipe 4: This is the last meat dish i miss of all my mum recipes. Of course there are more out there than these that i insert in the blog, but these for me are the best and the roasted veal with mushrooms and cheese sauce it couldn’t miss.
I cook this meat in a friends place and it was great to spend the cooking time with a chat and a glass of wine instead to be alone and waiting for the meat to be ready… and they simply loved the dish!
Ingredients for 4 people: 700gr of veal shoulder (i found it in Waitrose), 200gr mushroom, 125gr grated Emmenthal, 500ml milk, 3 spoons of flour, 4 spoons of butter, 1 spoon of olive oil.
Put some oil in a big sauce pan and place the meat in there to cook slowly for around 1hour, 1hour and half, turning the meat every now and then. In another pan place a spoon of butter and the mushrooms finely chopped. Cook them for 15 minutes.
Then start preparing the besciamella like explained here, and put some spoons of besciamella in the mushrooms with all the grated Emmenthal and steer.
When the meat is all well colored, cut it in slices, so you can als check the state of the cooking. Place the meat on a baking pan with some alluminium foil. Put some of the mushroom and cheese sauce under the meat, betweek the slices and on top.
Place all in the oven already hot, but at a low temperature for a round one hour, but it also depends by the status of the meat if it’s already well coocked or not. I suggest you to cover it with alluminium paper and then take it of the last 10-15 minutes before to serve it. In this way it will be crusty on top but not burn.
PS. Mamy questa carne e’ il massimo! Era proprio la ricetta mancante per completare il blog. La salsa poi e’ inresistibile …dovevi vedere le facce dei miei amici!