After the last two weeks of traveling and unloading, I am so ready to stay home and enjoy some really good comfort food with my husband. This recipe from Fiddle Dee Dee
Here's what you'll need to make this delicious meal:
3-4 pound boneless veal roast
1/4 cup butter, melted in a Dutch oven
3/4 cup chicken broth
3/4 cup Riesling wine
whole baby bella mushrooms
4 or 5 shallots, peeled & cut into quarters
4 stalks celery, sliced into 1-inch pieces
6 carrots, sliced into 1-inch pieces
salt & pepper
Begin by melting your butter in the Dutch oven.
Once the butter is melted, sear your veal in the butter and brown it on all sides.
As the veal sears, mix the wine and chicken broth together.
Once the wine and broth are mixed, pour the mixture over the veal. Reduce the heat to medium, cover the meat and allow it to simmer.
Allow the veal to cook for about an hour, checking the veal and liquid periodically. As the veal is cooking, begin preparing your vegetables.
After cooking the roast for 1 hour and fifteen minutes, add the vegetables to the Dutch oven.
Add salt and pepper to the roast and vegetables, and cover them again. Simmer for about 35 minutes.
Once the roast and vegetables have cooked, remove the meat from the pan. Slice the roast and arrange it on a serving plate. Place the vegetables around the roast.
Take some of the remaining broth from the Dutch oven and pour it over the roast and vegetables.
Even when it's just the two of us, I like to create a little atmosphere.
Photos courtesy of Fiddle Dee Dee, This Is Glamorous and Cote de Texas
I'm thankful to be home safely and looking forward to dinner with Don. What's on your agenda for this evening? Are you staying in or dining out? It's your turn.