Roast Stuffed Veal Roll Recipe
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Ingredients
2 1/2 pound neck of veal
Salt Pepper
1/2 cup chopped parsley
1/4 pound mushrooms, sliced
1/2 red pepper, diced
2 tablespoons butter
3/4 cup beef stock, heated
2 tablespoons vegetable oil
1 cup beef stock
1/3 cup heavy cream
1 tablespoon soy sauce
2 teaspoons flour mixed with a little cold water
Directions
1. Remove bones and filament from the meat. Season with salt and pepper and sprinkle on parsley and red pepper. Spread with the sliced mushrooms.
2. Roll together tightly and tie with string. Place the roll in a greased roasting pan. Brush with vegetable oil, season with salt and pepper, and insert a meat thermometer at the thickest part of the roll. Place in a 275°F oven and pour on the 3/4 cup hot beef stock. Roast until thermometer reads 180°F.
3. Take the roll from the pan and keep hot. Whisk the pan with the cup of stock, stir in the cream, add the soy sauce, and thicken with the flour.
2. Roll together tightly and tie with string. Place the roll in a greased roasting pan. Brush with vegetable oil, season with salt and pepper, and insert a meat thermometer at the thickest part of the roll. Place in a 275°F oven and pour on the 3/4 cup hot beef stock. Roast until thermometer reads 180°F.
3. Take the roll from the pan and keep hot. Whisk the pan with the cup of stock, stir in the cream, add the soy sauce, and thicken with the flour.
