Ground Veal Rouladen
|Margarine||1 Tablespoon, divided|
|Minced onion||1⁄4 Cup (4 tbs)|
|Ground veal||10 Ounce|
|Instant mashed potato flakes||2⁄3 Cup (10.67 tbs), divided|
|Imitation bacon bits||2 Teaspoon, crushed|
|Spicy brown mustard||2 Teaspoon|
|Sour cream||1 Tablespoon|
|Scallions||4 , blanched (Thin Variety, Green Onions, White Portion Only, Each About 3 Inches Long)|
|All purpose flour||1 Teaspoon|
|Water||3⁄4 Cup (12 tbs)|
|Instant chicken broth and seasoning mix||1 Ounce|
In 8-inch nonstick skillet heat 1 teaspoon margarine until bubbly and hot; add onion and saute until translucent.
Transfer to a bowl and add veal, 1/2 cup potato flakes, and the bacon bits, mustard, and sour cream; mix until thoroughly combined.
Divide veal mixture into 4 equal portions.
On sheet of wax paper flatten 1 portion of veal mixture into a circle and top with a scallion; roll circle to enclose scallion, using a metal spatula to lift meat if it should stick to wax paper.
Repeat procedure with remaining 3 portions of veal and scallions.
On paper plate coat veal rolls evenly in remaining potato flakes; arrange on a plate, cover, and refrigerate for 30 minutes.
In same skillet heat remaining 2 teaspoons margarine until bubbly and hot; add chilled veal rolls and cook over medium heat until rolls are browned on all sides.
Remove veal rolls to warmed serving plate and keep warm.
Sprinkle flour into pan drippings and stir quickly to combine; gradually stir in water.
Add broth mix and, stirring constantly, bring to a boil.
Reduce heat and let simmer until mixture thickens slightly.
Pour gravy over veal rolls and serve immediately.