Tie Beicons fine slices around the salt -feeding round. Peel the vegetables. Cut potatoes and carrots into dice, zucchini into strips of about 6 cm. Put the potatoes and carrots around the round with olive oil and a little of the broth in the oven at 200 ºC 30 mn. With the remaining broth, water the meat from time to time. Add the zucchini and bake another 5 minutes. For the sauce: melt the butter and sauté the mushrooms for about 10 minutes, add the cream and the roast cooking broth, let cook 5 minutes while moving. In the end add the juice of half a lemon.
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| Ingredients to do roasted veal with vegetables: |
| 1 Round of veal of about 600 gamos some strips of beicon 4 carries 4 medium potatoes 2 Small zucchini olive oil 1 cup of broth for the sauce :: 250 grams of mushrooms in sheets 1 tablespoon of butter 200ml of cream liquid rest of the roast broth the juice of half lemon |
Ingredients to do roasted veal with vegetables:
2. Presentaciocolocar the round cut into fillets of 1 cm in the middle of a fountain, on the staircase. Put the beicon strips on top. On the one hand place the vegetables separating the cabacins in a corner making fan. Serve the sauce separately and put on the side of the dish of each diner.
