Broccoli And Veal Bundles Recipe
Ingredients
| 1 pound boneless veal leg round steak, cut 1/2 inch thick | ||
| Salt | To Taste | |
| 1 10-ounce package frozen chopped broccoli | ||
| 1 carrot, shredded (1/2 cup) | ||
| 2 tablespoons sliced green onion | ||
| Pepper | 1/4 Teaspoon | |
| Shredded Swiss cheese | 1/2 Cup (16 tbs) | |
| Butter/Margarine | 1 Tablespoon | |
| Cold water | 2 Tablespoon | |
| Cornstarch | 2 Teaspoon | |
| Dry sherry | 1 Tablespoon | |
| 1/2 teaspoon instant beef bouillon granules | ||
| Dried thyme | 1/2 Teaspoon, crushed | |
| Snipped parsley | 2 Tablespoon | |
Directions
Cut veal into 4 pieces.
Place 1 piece of veal between 2 pieces of clear plastic wrap.
Working from center to edges, pound lightly with flat side of a meat mallet, forming a rectangle about 1/8 inch thick.
Remove clear plastic wrap.
Sprinkle veal with salt.
Repeat with remaining veal.
Thaw broccoli.
Drain.
In a small bowl combine broccoli, carrot, onion, and pepper.
Spread one-fourth of the broccoli mixture to within 1/2 inch of the edge of each piece of meat.
Sprinkle cheese atop.
Fold in sides and ends.
Use wooden toothpicks to secure bundles, if necessary.
In an 8 x 8 x 2-inch baking dish micro-cook butter, uncovered, on 100% power (HIGH) 30 to 40 seconds or till melted.
Arrange veal rolls in baking dish, then brush with butter.
Micro-cook, uncovered, on 100% power (HIGH) 4 minutes, rearranging rolls once.
Cover with vented clear plastic wrap.
Micro-cook on 50% power (MEDIUM) 4 to 6 minutes or till meat is done, rearranging rolls once.
Drain off juices, reserving 1/3 cup.
Cover meat with foil to keep warm.
For sauce, strain juices.
If necessary, add water to make 1/3 cup.
In a 2-cup measure stir together water and cornstarch.
Stir in reserved juices, sherry, bouillon granules, thyme, and, if desired, Kitchen Bouquet.
Micro-cook, uncovered, on 100% power (HIGH) 1 to 2 minutes or till thickened and bubbly, stirring every 30 seconds.
Transfer rolls to a platter, then pour sauce atop.
Sprinkle with parsley.
Place 1 piece of veal between 2 pieces of clear plastic wrap.
Working from center to edges, pound lightly with flat side of a meat mallet, forming a rectangle about 1/8 inch thick.
Remove clear plastic wrap.
Sprinkle veal with salt.
Repeat with remaining veal.
Thaw broccoli.
Drain.
In a small bowl combine broccoli, carrot, onion, and pepper.
Spread one-fourth of the broccoli mixture to within 1/2 inch of the edge of each piece of meat.
Sprinkle cheese atop.
Fold in sides and ends.
Use wooden toothpicks to secure bundles, if necessary.
In an 8 x 8 x 2-inch baking dish micro-cook butter, uncovered, on 100% power (HIGH) 30 to 40 seconds or till melted.
Arrange veal rolls in baking dish, then brush with butter.
Micro-cook, uncovered, on 100% power (HIGH) 4 minutes, rearranging rolls once.
Cover with vented clear plastic wrap.
Micro-cook on 50% power (MEDIUM) 4 to 6 minutes or till meat is done, rearranging rolls once.
Drain off juices, reserving 1/3 cup.
Cover meat with foil to keep warm.
For sauce, strain juices.
If necessary, add water to make 1/3 cup.
In a 2-cup measure stir together water and cornstarch.
Stir in reserved juices, sherry, bouillon granules, thyme, and, if desired, Kitchen Bouquet.
Micro-cook, uncovered, on 100% power (HIGH) 1 to 2 minutes or till thickened and bubbly, stirring every 30 seconds.
Transfer rolls to a platter, then pour sauce atop.
Sprinkle with parsley.
Chef
