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Savory Veal Loaf

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Ingredients
  Veal tenderloin 1 3⁄4 Pound (785 Gram)
  Salt 1 Teaspoon
  Paprika 1 Teaspoon
  Oil 3 Tablespoon
  Onion 1 Large
  Chopped green peppercorns 6 Tablespoon
  Mustard 3 Tablespoon
  Dried rosemary 1 Pinch
  Dried sage 1 Pinch
  Hot roll mix 13 3⁄4 Ounce (1 Package)
  Warm water 185 Milliliter (3/4 Cup 110°F, 43°C)
  Egg 1
  Milk 1 Tablespoon
Directions

To make filling, season meat with salt and paprika.
Heat oil in a skillet; fry meat 15 minutes, turning frequently.
Let cool.
Peel onion; chop finely.
Finely chop green peppercorns.
Preheat oven to 400°F (205°C).
Combine mustard, rosemary, sage, onion and peppercorns in a small bowl.
Spread mixture over cooled meat.
Grease a baking sheet.
To make yeast dough, prepare hot roll mix with warm water and egg according to package instructions.
On a floured surface, roll out dough to a rectangle large enough to enclose meat.
Place meat on dough and fold dough over carefully to cover it completely.
Press edges together firmly to seal.
Place loaf seam-side down on greased baking sheet.
Brush with milk.
Bake 35 minutes or until a rich golden brown.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Baked
Dish: 
Bread
Interest: 
Everyday

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