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Stuffed Veal Rolls

Chef.Foodie's picture
Ingredients
  Boneless veal 1 1⁄4 Pound, cut 1/4 inch thick (Cut From The Leg)
  Bacon 1⁄2 Pound
  Garlic 1 Clove (5 gm)
  Packed parsley sprigs 1⁄4 Cup (4 tbs)
  Tarragon leaves 1⁄4 Teaspoon
  Dry basil leaves 1⁄4 Teaspoon
  Thyme leaves 1⁄4 Teaspoon
  Dry rosemary 1⁄4 Teaspoon
  Butter/Margarine 2 Tablespoon
  Parsley sprigs 3
  Onion 1⁄2 Small
  Green pepper 1⁄2 Small, seeded
  Regular strength chicken broth 1⁄2 Cup (8 tbs)
  Dry white wine 1⁄4 Cup (4 tbs)
  Pepper 1⁄8 Teaspoon
  Bay leaf 1⁄2 Small
  Cornstarch 1 Teaspoon
  Water 1 Tablespoon
Directions

Trim connective tissue and any fat from meat.
Place meat between 2 sheets of plastic wrap, allowing several inches between pieces.
Pound meat gently but firmly with a flat-surfaced mallet until meat is about 1/16 inch thick.
Following natural division of meat as much as possible, cut into rectangles about 4 by 6 inches.
(Some pieces may be slightly smaller because of the original shape of the meat.) Without separating slices, cut bacon crosswise in 4 sections.
(Use bacon directly from refrigerator; if it stands at room temperature it becomes too soft to process.) Using metal blade, process bacon with 3 long bursts or until finely chopped; set aside.
Process garlic until chopped.
Add the 1/4 cup parsley, tarragon, basil, thyme, and rosemary; process until parsley is finely chopped.
Distribute bacon over parsley mixture and process with 1 long burst.
Place about 1 tablespoon of this mixture on each pounded piece of veal and spread to within 1/2 inch of edges.
Fold 1/3 of narrow side over onto filling, then fold other side over onto first side.
Secure the 3 open edges with wooden picks.
Melt butter in a wide frying pan over medium heat.
Add meat and brown evenly on all sides, turning as needed.
Process the 3 sprigs parsley until finely chopped.
Cut onion and green pepper in chunks; add to parsley and process with on-off bursts until finely chopped.
Add to meat and cook over medium heat for 2 minutes.
Add broth, wine, thyme, pepper, and bay leaf.
Bring to a boil, then reduce heat, cover, and simmer very gently for about 25 minutes or until meat is fork tender.
Place veal on a serving platter, remove picks, and keep meat warm.
Remove bay leaf from cooking liquid.
Blend cornstarch and water.
Bring cooking liquid to a boil, add cornstarch mixture, and stir until sauce is thickened (about 30 seconds).
Pour hot sauce over meat and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Simmering
Ingredient: 
Veal
Cook Time: 
25 Minutes

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