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Dijon Veal Roast

Categories:
main dishes, veal

1 1 1/2 pound lean veal shoulder or
rump roast
1 tablespoon Dijon mustard
1 teaspoon chopped fresh or
1/4 teaspoon dried rosemary
1/4 teaspoon salt
1 cup sliced fresh mushrooms
-- (about 3 ounces)
1/2 cup dry white wine or chicken broth
1/4 cup chopped onion (about 1 small)

Heat oven to 325 degrees. Trim fat from veal shoulder. Mix mustard, rosemary and salt. Coat veal with mustard mixture. Place veal in Dutch oven. Add remaining ingredients. Cover and bake about 1-1/4 hours, spooning pan juices over veal occasionally, until tender. Slice veal. Spoon mushrooms and onion over veal. 6 SERVINGS.




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NOTES : easy

Contributor: Betty Crocker's Low-Fat

Yield: 6 servings

Preparation Time: 0:00




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