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VEAL ROAST FLORENTINE... MAGAZINE *** Jo

This VEAL ROAST FLORENTINE... MAGAZINE *** Jo recipe uses Mozzarella Cheese Shredded, Pepper, Olive Oil, Chicken Broth, and Garlic Powder. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 2 cup
• 1/4 tsp
• 2 tbsp
• 13 3/4 oz
• 1 1/2 tsp
• 1/4 cup
• 1 tsp

Method (preview)

1. 1

   DIRECTIONS -- SEASON OUTSID OF MEAT WITH PEPPER,1/2 T EA POULTRY SEASONIN, BASIL

2. 2

   SPREAD EVENLY OVER MEAT. TIGHTLY ROLL UP MEAT; TIE WITH STRING AT 1 IN INTERVALS.

3. 3

   HEAT OIL IN DUTCH OVEN OR HEAVY ROASTING PAN; BROWN ROAST ONALL SIDES POUR BROTH

4. 4

   ON TOP. COVER TIGHTLY; ROAST AT 350F FOR 1 1/2 HOURS OR UNTIL 165F INTERNAL TEMP.

5. 5

   REMOVE ROAST TO CARVING BOARD; KEEP WARM.

6. 6

   STRAIN LIQUID AND SKIM FAT.

7. 7

   COMBINE WINE AND CORNSTARCH, STIR INTO LIQUID.

8. 8

   BRING TO BOIL, SIMMER 5 MIN, STIRRING,

9. 9

   UNTIL THICKENED.