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Veal Roast with Mustard Cream Sauce

Yield 14 servings (serving size: 3 ounces roast and 1 1/2 tablespoons cream sauce)
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.

Ingredients

  • 1 (3 1/2 pound) boneless veal roast
  • 2 tablespoons minced fresh basil
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • Cooking spray
  • 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

Nutrition Information

  • calories 187
  • caloriesfromfat 0.0 %
  • fat 6 g
  • satfat 1.6 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 28.3 g
  • carbohydrate 2 g
  • fiber 0.0 g
  • cholesterol 100 mg
  • iron 1.1 mg
  • sodium 251 mg
  • calcium 31 mg

How to Make It

  1. Preheat oven to 325°.

  2. Trim fat from roast. Combine minced basil, garlic powder, and pepper; sprinkle basil mixture over entire surface of roast.

  3. 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.

  4. 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.

  5. 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.

  6. carbo rating: 2

The Complete Step-by-Step Low Carb Cookbook