Veal Birds With Mushroom Stuffing
|Veal round steak||2 Pound (About 1/2 Inch Thick)|
|Bacon slices||2 , diced|
|Fresh mushrooms||1 Cup (16 tbs), chopped|
|Chopped onion||1 Tablespoon|
|Soft bread crumbs||1 Cup (16 tbs)|
|Milk||1⁄4 Cup (4 tbs)|
|Water||1⁄2 Cup (8 tbs)|
Pound meat on both sides on a flat working surface with meat hammer; cut into 6 serving size pieces.
Season with a mixture of salt and pepper.
Cook bacon in skillet until lightly browned; remove with slotted spoon.
Add mushrooms and onion to bacon fat in skillet and cook about 5 minutes.
Lightly toss mushrooms, onion, and bacon with bread crumbs; add milk and mix lightly.
Spoon some of stuffing onto each piece of veal; roll meat around stuffing and fasten securely with skewer or wooden picks.
Heat fat in a large heavy skillet; add the veal rolls and brown on all sides.
Transfer rolls to a 2-quart casserole; add the water; cover.
Bake at 350Â°F about 1 hour, or until meat is tender when pierced with a fork.
If desired, thicken drippings for gravy.