Adding sugar-free syrup to the creamy mustard sauce creates a pleasing combination of sweet and tangy flavors that's perfect with the mild-flavored veal roast.
1 (3 1/2 pound) boneless veal roast
2 tablespoons minced fresh basil
1/4 teaspoon garlic powder
1/4 teaspoon pepper
3/4 cup dry white wine
1/2 teaspoon beef-flavored bouillon granules
1 cup fat-free sour cream
1/4 cup Dijon mustard
2 tablespoons sugar-free maple syrup
1 teaspoon minced peeled fresh ginger
How to Make It
Preheat oven to 325°.
Trim fat from roast. Combine minced basil, garlic powder, and pepper; sprinkle basil mixture over entire surface of roast.
Place a large ovenproof Dutch oven coated with cooking spray over medium-high heat until hot. Add roast; cook until browned on all sides, turning occasionally.
Combine white wine and bouillon granules. Pour wine mixture over roast. Cover and bake at 325° for 1 hour and 30 minutes or until roast is tender, basting frequently with pan juices. Transfer roast to a serving platter; set aside, and keep warm.
Skim fat from pan juices. Reserve 1/4 cup pan juices; discard remaining pan juices. Combine 1/4 cup pan juices, sour cream, Dijon mustard, maple syrup, and ginger in pan; cook over medium heat, stirring constantly, until sour cream mixture is thoroughly heated (do not boil). Cut roast diagonally across grain into thin slices; serve with mustard sauce.