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Spicy Stuffed Veal Recipe
|Pork sausage links||4|
|Thin veal steak||3⁄4 Pound|
|Onion||1 Medium, sliced|
|Uncooked regular rice||1⁄2 Cup (8 tbs)|
|Canned stewed tomatoes||1 Pound (1 Can)|
Serving size: Complete recipe
Calories 1673 Calories from Fat 587
% Daily Value*
Total Fat 66 g102.2%
Saturated Fat 22.9 g114.4%
Trans Fat 0 g
Cholesterol 384.1 mg
Sodium 4684.6 mg195.2%
Total Carbohydrates 158 g52.8%
Dietary Fiber 10.9 g43.8%
Sugars 37.4 g
Protein 113 g225.3%
Vitamin A 15.7% Vitamin C 85.1%
Calcium 30% Iron 76.4%
*Based on a 2000 Calorie diet
Remove and drain on paper towels.
Cut veal into 4 pieces; wrap each piece around a sausage; fasten with wooden pick.
Roll in mixture of flour and 1 tsp salt.
Brown veal rolls on all sides in hot sausage fat in skillet.
Remove veal rolls; drain on paper towels.
Drain fat from skillet.
Add the remaining ingredients; mix well.
Add veal rolls.
Cover; simmer, stirring occasionally, about 40 min;, or until veal rolls and rice are tender and liquid has been absorbed.
Remove wooden picks from meat before serving.