Veal Birds With Mushroom Stuffing Recipe
Ingredients
| 2 lbs. veal round steak, about 1/2 in. thick | ||
| Salt | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Bacon Slices | 2 , diced | |
| Mushrooms | 1 Cup (16 tbs), chopped | |
| Onion | 1 Tablespoon, chopped | |
| Soft bread crumbs | 1 Cup (16 tbs) | |
| Milk | 1/4 Cup (16 tbs) | |
| Fat | 2 Tablespoon | |
| Water | 1/2 Cup (16 tbs) | |
Directions
Pound meat on both sides on a flat working surface with meat hammer; cut into 6 serving size pieces.
Season with a mixture of salt and pepper.
Cook bacon in skillet until lightly browned; remove with slotted spoon.
Add mushrooms and onion to bacon fat in skillet and cook about 5 minutes.
Lightly toss mushrooms, onion, and bacon with bread crumbs; add milk and mix lightly.
Spoon some of stuffing onto each piece of veal; roll meat around stuffing and fasten securely with skewer or wooden picks.
Heat fat in a large heavy skillet; add the veal rolls and brown on all sides.
Transfer rolls to a 2-quart casserole; add the water; cover.
Bake at 350°F about 1 hour, or until meat is tender when pierced with a fork.
If desired, thicken drippings for gravy.
Season with a mixture of salt and pepper.
Cook bacon in skillet until lightly browned; remove with slotted spoon.
Add mushrooms and onion to bacon fat in skillet and cook about 5 minutes.
Lightly toss mushrooms, onion, and bacon with bread crumbs; add milk and mix lightly.
Spoon some of stuffing onto each piece of veal; roll meat around stuffing and fasten securely with skewer or wooden picks.
Heat fat in a large heavy skillet; add the veal rolls and brown on all sides.
Transfer rolls to a 2-quart casserole; add the water; cover.
Bake at 350°F about 1 hour, or until meat is tender when pierced with a fork.
If desired, thicken drippings for gravy.
Chef
