Red Wine Veal Roast
A special tomato sauce veal roast inspired by my Bubby Pauline Goldberg. This interpretation of her dish is my homage to a woman who defined cooking with love.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.kosher.com.
Cooking tools:
- Instant-read thermometer
- Pot
- Stove
- Mixing bowl
- Measuring spoon
- Chef's knife
- Cutting board
Ingredients
- 3 to 4-pound (1 and 1/2- to 2-kilogram) shoulder or neck veal roast, in a net
- 4 tablespoons canola oil, divided
- 3 cloves garlic, crushed or 3 cubes Gefen Frozen Garlic
- 1 tablespoon flour
- 1/2 teaspoon paprika
- 1 teaspoon salt
- 1 cup sliced red onion
- 1 cup sliced baby bella mushrooms
- 1 cup sliced red, orange, and yellow peppers
- 1 cup Shiloh Secret Reserve Merlot or other merlot or cabernet wine
- 1 cup Tuscanini Marinara Sauce
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