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Veal Rolls With Mushroom Sauce's picture
  Ground pork 1⁄3 Pound (175 Gram)
  Chopped onion 1⁄4 Cup (4 tbs)
  Garlic 1 Clove (5 gm), minced
  Chopped celery 1⁄4 Cup (4 tbs)
  Pepper 1⁄4 Teaspoon (1 Milliliter)
  Cloves 1 Pinch
  Whole wheat bread crumbs 3⁄4 Cup (12 tbs) (175 Milliliter)
  Veal cutlets 1⁄2 Pound (250 Gram, 4 Thin Pieces)
  All-purpose flour 2 Tablespoon
  Mushroom sauce 2 Tablespoon
  Vegetable oil 15 Milliliter (1 Tablespoon)
  Garlic 1 Clove (5 gm), halved
  Mushrooms 1⁄2 Pound, thinly sliced
  Beef stock 250 Milliliter (1 Cup)
  Dry red wine 50 Milliliter (0.25 Cup)
  Dried sage 1 Pinch
  All purpose flour 15 Milliliter (1 Tablespoon)
  Butter 15 Milliliter, softened (1 Tablespoon)
  Whipping cream 25 Milliliter (2 Tablespoon)

In skillet, combine pork, onion, garlic, celery, sage, pepper and cloves; cook over medium heat, breaking up meat with back of spoon, for about 5 minutes or until pork is no longer pink.
Drain off excess fat if necessary.
Stir in bread crumbs and stock.
Remove from heat; let stand for 5 minutes.
Divide stuffing among cutlets, spreading evenly and leaving 1/2-inch (1 cm) border at narrow end of each cutlet.
Beginning at wide end, roll up jelly-roll style; secure with toothpicks or string.
Lightly dredge rolls with flour.
Mushroom Sauce: In skillet, heat oil over medium-high heat; cook garlic, stirring, for 1 minute, then discard.
Add veal rolls; cook for about 7 minutes or until browned on all sides.
Transfer to 8 inch (2 L) square baking dish; remove toothpicks.
Set aside.
Add mushrooms to skillet; cook over medium-high heat for 3 to 4 minutes or just until softened.
Stir in stock, wine, pepper and sage; bring to boil.
Cook over medium-high heat for about 4 minutes or until reduced slightly.
Blend flour with butter to make smooth paste; stir into mushroom mixture until smooth.
Cook, stirring, for 1 to 2 minutes or until thickened.
Pour sauce over veal rolls.
Cover and bake in 350°F (180°C) oven for 35 to 45 minutes or until tender and heated through.
(Recipe can be prepared to this point, cooled, covered and refrigerated for up to 24 hours.
To wheat, bake in 350°F/180°C oven for 30 minutes or until heated through,) With slotted spoon, transfer rolls to serving plate.
Stir cream (if using) into sauce and spoon over rolls.

Recipe Summary

Main Dish

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 376 Calories from Fat 166

% Daily Value*

Total Fat 19 g28.7%

Saturated Fat 7.4 g37%

Trans Fat 0 g

Cholesterol 89.2 mg29.7%

Sodium 239.3 mg10%

Total Carbohydrates 24 g8%

Dietary Fiber 2.6 g10.5%

Sugars 2.4 g

Protein 25 g49.7%

Vitamin A 4.1% Vitamin C 5.8%

Calcium 3.4% Iron 8.1%

*Based on a 2000 Calorie diet

Veal Rolls With Mushroom Sauce Recipe