Have you ever wanted to cook a dish that feels elegant and comforting at the same time? Something that tastes like home cooking but still looks beautiful when you serve it at the table?
The first time I made this veal eye round with celery sauce, I was looking for a light but flavorful dish. As the meat slowly cooked with vegetables and bay leaves, the kitchen filled with an incredible aroma. Meanwhile, the celery turned into a smooth, delicate cream that perfectly complements the tender slices of veal.
What I love about this recipe is its simplicity: a few humble ingredients that come together to create a refined and satisfying main course. It’s perfect for a Sunday family lunch or when you want to serve something special without spending the whole day in the kitchen.
Let’s see how to make Veal Eye Round with Celery Sauce.
Veal Eye Round with Celery Sauce
A delicate Italian main dish made with slow-cooked veal eye round served with a smooth celery and potato cream sauce.
Ingredients
- Veal eye round 800 g
- Onion 1
- Carrot 1
- Celery stalk 1
- Garlic 2 cloves
- Bay leaves 2
- White wine 1/2 cup
- Celery 800 g
- Potato 1
- Extra virgin olive oil to taste
- Salt to taste
Tools
- Large pot
- Saucepan
- Knife
- Cutting board
- Blender or immersion blender
- Serving plate
Instructions
- Place the veal eye round in a pot with onion, carrot, celery, garlic, olive oil and a pinch of salt.
- Add the bay leaves and let the meat brown slightly for a few minutes.
- Deglaze with white wine and allow the alcohol to evaporate.
- Add water until the meat is almost covered, cover with a lid and cook for about 1 hour and 30 minutes.
- Turn off the heat and allow the meat to cool in its cooking liquid.
- Peel the potato and cut it into small cubes.
- Wash the celery, remove the fibers and dice it.
- Place celery and potato in a saucepan with a drizzle of olive oil and a pinch of salt.
- Cook for a few minutes, then add a ladle of hot water, cover and simmer for 10–15 minutes until tender.
- Blend the vegetables with a mixer until you obtain a smooth cream sauce.
- Drain the cooled veal and slice it thinly.
- Arrange the slices on a serving plate and pour the warm celery sauce over them. Garnish with small pieces of fresh celery.
Nutritional values (per serving)
320 kcal
12 g
10 g
40 g
3 g
3 g
220 mg
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