Roast Veal with Paprika

For the roast veal with peppers, first strip the thyme leaves into a large enough bowl, mix in salt, pepper, rosemary and 2 soup spoons of olive oil. Place the meat in it for at least 1 hour, turning it a few times to the other side. Tie the roast if necessary to help it keep its shape.

In a large roasting pan, sear the veal until golden brown all over. Then place it in a roasting pan, add the garlic and a little thyme, pour over the white wine and cook with the lid on for about 1 1/2 hours at 210°C (gas mark 7). If necessary, top up with a little clear soup. In the meantime, wash the peppers. In the last half hour, spread the peppers around the roast and steam them as well.

Remove the roast veal with peppers from the oven, remove the trimmings if necessary, cut into slices, pour over the gravy (thicken to taste) and serve.

Preparation Tip:

The best accompaniment to roast veal with peppers is green leaf salad or rice.

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