Veal roast with mustard cream sauce

Tasty Veal roast with mustard cream sauce Recipe

Jazz up a simple veal roast with a creamy white wine and mustard sauce.
Veal roast with mustard cream sauce
Prep Time : 0:15 | Cook Time : 1:25 | Total Time : 1:40 | Serving : 4 person.


  • 1kg piece veal blade roast

  • 1 tablespoon olive oil

  • 1 1/2 tablespoons wholegrain mustard

  • 500g frozen thick-cut potato chips

  • 1/3 cup dry white wine

  • 1/2 cup Bulla Cooking Cream

  • 80g baby spinach


  • Step 1

    Preheat oven to 160C/140C fan-forced. Remove netting from roast. Using kitchen string, tie up roast at 4cm intervals to secure.

  • Step 2

    Heat oil in a flameproof roasting pan over medium-high heat. Cook veal, turning, for 5 minutes or until browned all over. Remove from heat. Spread 1 tablespoon mustard all over veal. Season.

  • Step 3

    Roast for 1 hour 15 minutes for medium. Transfer to a plate. Cover loosely with foil. Set aside for 10 minutes to rest.

  • Step 4

    Meanwhile, cook frozen potato chips following packet directions.

  • Step 5

    Heat roasting pan over medium heat. Add wine. Simmer, stirring, for 2 minutes or until reduced slightly. Add remaining mustard and cream. Cook, stirring, for 5 minutes or until heated through, adding a little hot water if sauce is too thick. Season. Cut veal into slices. Serve with spinach, chips and cream sauce.

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