Veal Steak with Pork Filling
|Salt and pepper||1|
|Ground pork||1 Pound|
|Button mushrooms||1⁄2 Pound|
|Onions||1⁄2 Cup (8 tbs), chopped|
|Tomato puree||1⁄2 Cup (8 tbs)|
|Sour cream||1⁄2 Cup (8 tbs)|
|White wine||1 Cup (16 tbs)|
1. Flatten the steaks and sprinkle with salt and pepper.
2. Slice the mushrooms and saute in some butter. Mix with the ground pork and chopped bacon, blend well and divide into 4 portions and place each portion in the center of each piece of veal, roll up and secure with a toothpick.
3. Heat the rest of the butter in a frying pap, brown the rolls on all sides, put aside. Fry the onions in the pan and add the tomato puree and wine. Bring this to the boil.
4. Place the rolls in a deep saucepan side by side in a row and pour the wine stock over them. Cover and simmer for 35 minutes. When ready to serve, the sauce may be thickened with a little cornstarch and served over the rolls.