Appetizer Veal Roll Ups Recipe
Ingredients
1 1/2 pounds veal cutlet, thinly sliced
24 canned whole small mushroom cups (about 4 1/2 ounces)
1/4 cup chopped onion
1 tablespoon chopped parsley
2 tablespoons butter or margarine
1 can (10 1/2 ounces) condensed cream of chicken soup
1/4 cup water
2 tablespoons Madeira wine
Directions
Pound veal with meat hammer or edge of heavy saucer.
Cut into 24 pieces (about 2 1/2 inches square).
Wrap 1 mushroom cap in each piece veal; fasten with toothpicks or skewers.
In skillet, brown roll-ups and cook onion with parsley in butter until tender.
Stir in remaining ingredients.
Cover; cook over low heat 30 minutes or until veal is tender.
Cut into 24 pieces (about 2 1/2 inches square).
Wrap 1 mushroom cap in each piece veal; fasten with toothpicks or skewers.
In skillet, brown roll-ups and cook onion with parsley in butter until tender.
Stir in remaining ingredients.
Cover; cook over low heat 30 minutes or until veal is tender.
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