Stuffed Veal Rolls Recipe
Even a bar of chocolate cannot lift my spirits as well as this Stuffed Veal Rolls. A yummy Snack dish that I recommend to my friends is this recipe of Stuffed Veal Rolls. Don't rob yourself of the pleasure of having Stuffed Veal Rolls. Go and prepare it immediately.
Summary
CourseSnack
Ingredients
3/4 cup chopped green or sweet red pepper
1/2 cup chopped green onion
2 tablespoons water
1 clove garlic, minced
3/4 cup soft bread crumbs
1 1/2 pounds boneless veal leg round steak, cut 1/2 inch thick
3 slices boiled ham, halved Nonstick spray coating
1/2 cup chicken broth
1/4 teaspoon dried tarragon, crushed
2 teaspoons cornstarch
1 tablespoon water
Hot cooked couscous
Directions
In a small saucepan combine green or sweet red pepper, onion, the 2 tablespoons water, and garlic.
Cook over medium high heat, covered, till vegetables are tender.
Stir in soft bread crumbs; set aside.
Meanwhile, cut veal into 6 equal pieces.
With a meat mallet, pound each piece to 1/8 inch thickness.
Lay one half slice ham over each piece of veal; top with some of the pepper mixture.
Fold in sides, then overlap ends, forming bundles.
Secure with wooden toothpicks.
Spray a large skillet with nonstick spray coating.
Preheat skillet over medium heat.
Brown veal rolls about 5 minutes, turning once.
Add chicken broth and tarragon to the skillet.
Cover; simmer 15 minutes or till veal is tender.
Remove veal rolls from skillet, reserving juices.
Discard toothpicks.
Strain juices; return to skillet.
Combine cornstarch and the 1 tablespoon water; add to liquid in skillet.
Cook and stir till thickened and bubbly.
Cook and stir 2 minutes more.
Spoon over veal rolls.
If desired, serve with couscous.
Cook over medium high heat, covered, till vegetables are tender.
Stir in soft bread crumbs; set aside.
Meanwhile, cut veal into 6 equal pieces.
With a meat mallet, pound each piece to 1/8 inch thickness.
Lay one half slice ham over each piece of veal; top with some of the pepper mixture.
Fold in sides, then overlap ends, forming bundles.
Secure with wooden toothpicks.
Spray a large skillet with nonstick spray coating.
Preheat skillet over medium heat.
Brown veal rolls about 5 minutes, turning once.
Add chicken broth and tarragon to the skillet.
Cover; simmer 15 minutes or till veal is tender.
Remove veal rolls from skillet, reserving juices.
Discard toothpicks.
Strain juices; return to skillet.
Combine cornstarch and the 1 tablespoon water; add to liquid in skillet.
Cook and stir till thickened and bubbly.
Cook and stir 2 minutes more.
Spoon over veal rolls.
If desired, serve with couscous.
