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Baked Veal Roll Ham Stuffing's picture
  Veal steak 2 Pound
  Garlic 1 Clove (5 gm)
  Salt 1 Teaspoon
  Onion 1 Medium, chopped
  Butter 1 Tablespoon
  White bread slice 3
  Lean ham 1 Pound, ground
  Egg 1
  Paprika 1⁄2 Teaspoon
  Salt To Taste
  Pepper To Taste
  Butter 2 Tablespoon
  Chopped onion 1⁄2 Cup (8 tbs)
  Hot vegetable stock/Water 1 Cup (16 tbs)

Remove round centre bone from veal steak, then pound veal with a wooden mallet or edge of a heavy plate until meat is reduced to about 1/4 inch thickness.
Crush garlic or chop fine; combine with salt and spread evenly over pounded steak.
Brown the onion in 1 tablespoon butter.
Soak bread (crusts removed) in a little cold water, squeeze dry, then combine thoroughly with the ham, browned onion mixture, egg, paprika, salt and pepper to taste.
Shape mixture into an oblong roll and place lengthwise on the seasoned side of the veal steak.
Roll meat around filling and secure firmly with skewers or twine.
Sprinkle roll with flour.
Brown veal roll on all sides in 2 tablespoons hot butter.
At the same time saute 1/2 cup onion around the meat.
Transfer to a small covered roast pan.
Rinse saute pan with stock or water and pour over the meat.
Cover pan tightly and bake at 325 F for 1 to 1 1/2 hours, or until veal is tender.
Baste several times with the pan juices.
To serve, remove skewers or twine; strain pan liquid and make a thin gravy.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size

Calories 220 Calories from Fat 102

% Daily Value*

Total Fat 11 g17.4%

Saturated Fat 5.2 g25.9%

Trans Fat 0 g

Cholesterol 104.3 mg34.8%

Sodium 829 mg34.5%

Total Carbohydrates 7 g2.4%

Dietary Fiber 0.72 g2.9%

Sugars 3.1 g

Protein 21 g41%

Vitamin A 4.5% Vitamin C 3.4%

Calcium 2.1% Iron 4.5%

*Based on a 2000 Calorie diet


Baked Veal Roll Ham Stuffing Recipe