Stuffed Veal Rolls
|Chopped pepper||3⁄4 Cup (12 tbs) (Use Green Or Sweet Red)|
|Chopped green onion||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Soft bread crumbs||3⁄4 Cup (12 tbs)|
|Boneless veal leg round steak||1 1⁄2 Pound, cut 1/2 inch thick|
|Boiled ham slice||3 , halved|
|Nonstick spray coating||1|
|Chicken broth||1⁄2 Cup (8 tbs)|
|Dried tarragon||1⁄4 Teaspoon, crushed|
|Hot cooked couscous||1⁄2 Cup (8 tbs)|
In a small saucepan combine green or sweet red pepper, onion, the 2 tablespoons water, and garlic.
Cook over medium high heat, covered, till vegetables are tender.
Stir in soft bread crumbs; set aside.
Meanwhile, cut veal into 6 equal pieces.
With a meat mallet, pound each piece to 1/8 inch thickness.
Lay one half slice ham over each piece of veal; top with some of the pepper mixture.
Fold in sides, then overlap ends, forming bundles.
Secure with wooden toothpicks.
Spray a large skillet with nonstick spray coating.
Preheat skillet over medium heat.
Brown veal rolls about 5 minutes, turning once.
Add chicken broth and tarragon to the skillet.
Cover; simmer 15 minutes or till veal is tender.
Remove veal rolls from skillet, reserving juices.
Strain juices; return to skillet.
Combine cornstarch and the 1 tablespoon water; add to liquid in skillet.
Cook and stir till thickened and bubbly.
Cook and stir 2 minutes more.
Spoon over veal rolls.
If desired, serve with couscous.