Roast with cream: the recipe for a simple but highly effective dish

The roast with cream is a very simple second course to make, but quite effective anyway. It is an original and very tasty variant of the classic roast – the meat is wrapped with slices of bacon, which will release the fat and their exceptional flavor during cooking, and then cooked with a rich cream-based dressing. The final result will be a dish with a very soft consistency and an enveloping and creamy taste. The peculiarity of the recipe is to blend the meat with a drop of white wine vinegar, to give it a pleasantly sour note. So let’s find out how to prepare the roast with cream following our recipe step by step and serve it as a rich and refined second course for Sunday lunch, on a festive day or for a special occasion.

How to prepare the roast with cream

Prepare the meat – wrap the veal rump with the slices of bacon, trying to make them adhere to the meat (1).

Tie the roast with kitchen twine, first with a tie parallel to the longest side of the meat, and then with many tie-ups perpendicular to the first one (2).

Insert the sprigs of rosemary between the bindings (3).

Slice the onion and then cut it into cubes (4).

In a saucepan, lightly soften the onion with a drizzle of oil, then arrange the meat and brown it well on each side (5).

Add the white wine vinegar (6) and let it evaporate, then add a few ladles of broth, a pinch of salt, pepper and nutmeg; cook for about 40 minutes.

At this point pour the cream, stir (7) and continue cooking for another 10 minutes.

Stick the roast with a wooden toothpick – if a transparent and not pink liquid comes out, the meat will be cooked (8).

After the cooking time has elapsed, turn off the flame and let the roast cool. Remove the kitchen twine, cut the roast into slices and serve with its cooking juices.

How to store the roast with cream 

The roast with cream can be preserved in a special container with an airtight seal for a maximum of 2-3 days in the refrigerator.