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Stewed Veal Birds

Meat.Bible's picture
  Boneless veal round steak 2 Pound, 1/2 inch thick, cut into serving pieces
  Dry bread cubes 3 Cup (48 tbs)
  Butter 3 Tablespoon, melted
  Chopped onions 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Poultry seasoning 1⁄2 Teaspoon
  Shortening 3 Tablespoon
  Canned condensed cream of mushroom soup 10 1⁄2 Ounce (1 Can)

With meat mallet, pound steak till very thin.
Sprinkle liberally with salt and pepper.
For stuffing, combine bread cubes, next 4 ingredients, and dash pepper; add enough water to moisten, about 2 teaspoons.
Top veal with bread mixture.
Roll jelly-roll style; fasten with wooden picks.
Brown in hot shortening.
Mix together soup and 1/4 cup water; pour over meat.
Cover tightly and cook slowly 1 hour or till tender, turning veal birds occasionally.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2556 Calories from Fat 1089

% Daily Value*

Total Fat 123 g189.5%

Saturated Fat 45.2 g225.9%

Trans Fat 5.9 g

Cholesterol 804.3 mg268.1%

Sodium 4576.5 mg190.7%

Total Carbohydrates 132 g44.1%

Dietary Fiber 7.5 g30.2%

Sugars 15 g

Protein 219 g437.7%

Vitamin A 25.5% Vitamin C 4.2%

Calcium 39.9% Iron 104.5%

*Based on a 2000 Calorie diet

Stewed Veal Birds Recipe