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Stuffed Breast Of Veal

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Ingredients
  Onion 1
  Oil 1⁄2 Cup (8 tbs)
  Long grain rice 6 Tablespoon
  Bouillon cube 1
  Paprika pepper 1 Teaspoon
  Calf liver 6 Ounce
  Butter 2 Tablespoon
  White pepper 1⁄4 Teaspoon
  Salt 1⁄2 Teaspoon
  Egg 1
  Chopped peanuts 3 Tablespoon
  Boneless veal breast 1 Pound
  All purpose flour 3 Tablespoon
Directions

Peel and finely dice the onion and fry in 5 tablespoons of the oil until softened.
Add the rice and fry for a further 2 minutes.
Dissolve the bouillon cube in 2 cups boiling water, add to the rice and cook for 20 minutes, until the liquid is absorbed.
Mix in the paprika.
Cool.
Chop the liver and cook in the butter for 3-5 minutes.
Mix into the rice with the seasoning, beaten egg and peanuts.
Allow to cool.
Lay the veal flat, spread with the stuffing and form into a roll.
Secure.
Sprinkle with flour.
Heat the remaining oil in a flameproof casserole and brown the veal on all sides.
Add 1/2 cup water, cover and cook over a moderate heat for 40-50 minutes, adding more liquid if necessary.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Dish: 
Stuffing
Ingredient: 
Veal
Cook Time: 
20 Minutes
Servings: 
4

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