Veal Roast With Mustard Cream Sauce

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Oxmoor House


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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

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