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Stuffed veal with vegetable Sauce's picture
  Veal breast 1
  Salt 3⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Chopped parsley 2 Tablespoon
  Basil leaf 1⁄2 Teaspoon, crumbled
  Sausage meat 1⁄2 Pound
  Grated carrots 1 Cup (16 tbs)
  Butter/Margarine 1 Tablespoon
  Celery 1⁄2 Cup (8 tbs), sliced
  Onion 1 Medium, sliced
  Chicken broth 1 Can (10 oz)
  Water 1 Cup (16 tbs)
  Flour 3 Tablespoon

1. Spread breast of veal flat on a cutting board. (It should measure about 8"x15".Sprinkle with salt, pepper, parsley and basil. Combine sausage meat with grated carrots in a small bowl; spread evenly over surface of veal, pressing firmly. Roll up veal from short end, jelly-roll fashion. Tie crosswise with heavy string at 1 1/2-inch intervals.
2. Brown meat in butter or margarine in Dutch oven; add celery and onion; saute 5 minutes longer. Add chicken broth; simmer, covered, 2 hours, or until meat is tender. Remove meat to a carving board.
3. Strain pan juices through a sieve; press vegetables through; pour into a 2-cup measure; add water if necessary to make 1% cups. Return to Dutch oven.
4. Combine flour and 6 tablespoons water in a 1-cup measure; blend until smooth. Pour into juices in Dutch oven. Cook, stirring constantly, until sauce thickens and bubbles 3 minutes.
5. Remove string from veal; cut into thin slices; serve with vegetable sauce.

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Stuffed Veal With Vegetable Sauce Recipe