Spicy Stuffed Veal
|Pork sausage links||4|
|Thin veal steak||3⁄4 Pound|
|Onion||1 Medium, sliced|
|Uncooked regular rice||1⁄2 Cup (8 tbs)|
|Canned stewed tomatoes||1 Pound (1 Can)|
Lightly brown sausages in large heavy skillet.
Remove and drain on paper towels.
Cut veal into 4 pieces; wrap each piece around a sausage; fasten with wooden pick.
Roll in mixture of flour and 1 tsp salt.
Brown veal rolls on all sides in hot sausage fat in skillet.
Remove veal rolls; drain on paper towels.
Drain fat from skillet.
Add the remaining ingredients; mix well.
Add veal rolls.
Cover; simmer, stirring occasionally, about 40 min;, or until veal rolls and rice are tender and liquid has been absorbed.
Remove wooden picks from meat before serving.