Stuffed Veal Rolls Recipe
Ingredients
| Veal | 1 1/4 Pound | |
| Bacon | 1/2 pound | |
| Garlic | 1 Clove (5gm) | |
| 1/4 cup packed parsley sprigs | ||
| 1/4 teaspoon each tarragon, dry basil, thyme leaves, and dry rosemary | ||
| Butter/Margarine | 2 Tablespoon | |
| Parsley sprigs | 3 | |
| Onion | 1/2 Small | |
| 1/2 small green pepper, seeded | ||
| 1/2 cup regular-strength chicken broth | ||
| Dry white wine | 1/4 Cup (16 tbs) | |
| Thyme leaves | 1/4 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Bay leaf | 1/2 Small | |
| Cornstarch | 1 Teaspoon | |
| Water | 1 Tablespoon | |
Directions
Trim connective tissue and any fat from meat.
Place meat between 2 sheets of plastic wrap, allowing several inches between pieces.
Pound meat gently but firmly with a flat-surfaced mallet until meat is about 1/16 inch thick.
Following natural division of meat as much as possible, cut into rectangles about 4 by 6 inches.
(Some pieces may be slightly smaller because of the original shape of the meat.) Without separating slices, cut bacon crosswise in 4 sections.
(Use bacon directly from refrigerator; if it stands at room temperature it becomes too soft to process.) Using metal blade, process bacon with 3 long bursts or until finely chopped; set aside.
Process garlic until chopped.
Add the 1/4 cup parsley, tarragon, basil, thyme, and rosemary; process until parsley is finely chopped.
Distribute bacon over parsley mixture and process with 1 long burst.
Place about 1 tablespoon of this mixture on each pounded piece of veal and spread to within 1/2 inch of edges.
Fold 1/3 of narrow side over onto filling, then fold other side over onto first side.
Secure the 3 open edges with wooden picks.
Melt butter in a wide frying pan over medium heat.
Add meat and brown evenly on all sides, turning as needed.
Process the 3 sprigs parsley until finely chopped.
Cut onion and green pepper in chunks; add to parsley and process with on-off bursts until finely chopped.
Add to meat and cook over medium heat for 2 minutes.
Add broth, wine, thyme, pepper, and bay leaf.
Bring to a boil, then reduce heat, cover, and simmer very gently for about 25 minutes or until meat is fork tender.
Place veal on a serving platter, remove picks, and keep meat warm.
Remove bay leaf from cooking liquid.
Blend cornstarch and water.
Bring cooking liquid to a boil, add cornstarch mixture, and stir until sauce is thickened (about 30 seconds).
Pour hot sauce over meat and serve.
Place meat between 2 sheets of plastic wrap, allowing several inches between pieces.
Pound meat gently but firmly with a flat-surfaced mallet until meat is about 1/16 inch thick.
Following natural division of meat as much as possible, cut into rectangles about 4 by 6 inches.
(Some pieces may be slightly smaller because of the original shape of the meat.) Without separating slices, cut bacon crosswise in 4 sections.
(Use bacon directly from refrigerator; if it stands at room temperature it becomes too soft to process.) Using metal blade, process bacon with 3 long bursts or until finely chopped; set aside.
Process garlic until chopped.
Add the 1/4 cup parsley, tarragon, basil, thyme, and rosemary; process until parsley is finely chopped.
Distribute bacon over parsley mixture and process with 1 long burst.
Place about 1 tablespoon of this mixture on each pounded piece of veal and spread to within 1/2 inch of edges.
Fold 1/3 of narrow side over onto filling, then fold other side over onto first side.
Secure the 3 open edges with wooden picks.
Melt butter in a wide frying pan over medium heat.
Add meat and brown evenly on all sides, turning as needed.
Process the 3 sprigs parsley until finely chopped.
Cut onion and green pepper in chunks; add to parsley and process with on-off bursts until finely chopped.
Add to meat and cook over medium heat for 2 minutes.
Add broth, wine, thyme, pepper, and bay leaf.
Bring to a boil, then reduce heat, cover, and simmer very gently for about 25 minutes or until meat is fork tender.
Place veal on a serving platter, remove picks, and keep meat warm.
Remove bay leaf from cooking liquid.
Blend cornstarch and water.
Bring cooking liquid to a boil, add cornstarch mixture, and stir until sauce is thickened (about 30 seconds).
Pour hot sauce over meat and serve.
Chef
