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Creole Veal Pot Roast-ck category Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
3-4 lb boneless veal rump roast
2 Tablespoons flour
3 Tablesps cooking fat
1 beef bouillon cube crushed
1 clove garlic crushed
1 can (16 ozs) tomatoes
1 can (14 ozs) artichoke hearts, drained
1 large onion, sliced
¼ c. grated Parmesan Cheese
2-3 Tablespoons flour

Dredge meat in flour and brown in fat. Drain tomatoes, reserving liquid. Combine ¼ cup reserved tomato liquid with bouillon cube and garlic, stirring to dissolve cube & pour over meat. Add onions. Cover tightly and cook in slow oven 325* 1 hr 45 mins. or until tender. Add reserved tomatoes and continue cooking covered, 15 minutes. Remove meat and artichokes to warm platter. Blend remaining tomato liquid with flour and use to thicken cooking liquid for sauce.
Directions:
Directions:

 

 

 

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