Veal Rolls With Mushroom Sauce Recipe
Ingredients
1/3 lb ground pork 175 g
1/4 cup finely chopped onion 50 mL
1 clove garlic, minced 1
1/4 cup finely chopped celery 50 mL
1/2 tsp dried sage 2 mL
1/4 tsp pepper l mL
Pinch cloves Pinch
3/4 cup fresh whole wheat bread crumbs 175 mL
3 tbsp beef stock or water 50 mL
4 thin veal cutlets (about 1/2 lb/250 g total) 4
All-purpose flour
MUSHROOM SAUCE
1 tbsp vegetable oil 15 mL
1 clove garlic, halved 1
1/2 lb mushrooms, thinly sliced 250 g
1 cup beef stock 250 mL
1/4 cup dry red wine 50 mL
1/4 tsp pepper l mL
Pinch dried sage Pinch
1 tbsp all-purpose flour 15 mL
1 tbsp butter, softened 15 mL
2 tbsp whipping cream (optional) 25 mL
Directions
In skillet, combine pork, onion, garlic, celery, sage, pepper and cloves; cook over medium heat, breaking up meat with back of spoon, for about 5 minutes or until pork is no longer pink.
Drain off excess fat if necessary.
Stir in bread crumbs and stock.
Remove from heat; let stand for 5 minutes.
Divide stuffing among cutlets, spreading evenly and leaving 1/2-inch (1 cm) border at narrow end of each cutlet.
Beginning at wide end, roll up jelly-roll style; secure with toothpicks or string.
Lightly dredge rolls with flour.
Mushroom Sauce: In skillet, heat oil over medium-high heat; cook garlic, stirring, for 1 minute, then discard.
Add veal rolls; cook for about 7 minutes or until browned on all sides.
Transfer to 8 inch (2 L) square baking dish; remove toothpicks.
Set aside.
Add mushrooms to skillet; cook over medium-high heat for 3 to 4 minutes or just until softened.
Stir in stock, wine, pepper and sage; bring to boil.
Cook over medium-high heat for about 4 minutes or until reduced slightly.
Blend flour with butter to make smooth paste; stir into mushroom mixture until smooth.
Cook, stirring, for 1 to 2 minutes or until thickened.
Pour sauce over veal rolls.
Cover and bake in 350°F (180°C) oven for 35 to 45 minutes or until tender and heated through.
(Recipe can be prepared to this point, cooled, covered and refrigerated for up to 24 hours.
To wheat, bake in 350°F/180°C oven for 30 minutes or until heated through,) With slotted spoon, transfer rolls to serving plate.
Stir cream (if using) into sauce and spoon over rolls.
Drain off excess fat if necessary.
Stir in bread crumbs and stock.
Remove from heat; let stand for 5 minutes.
Divide stuffing among cutlets, spreading evenly and leaving 1/2-inch (1 cm) border at narrow end of each cutlet.
Beginning at wide end, roll up jelly-roll style; secure with toothpicks or string.
Lightly dredge rolls with flour.
Mushroom Sauce: In skillet, heat oil over medium-high heat; cook garlic, stirring, for 1 minute, then discard.
Add veal rolls; cook for about 7 minutes or until browned on all sides.
Transfer to 8 inch (2 L) square baking dish; remove toothpicks.
Set aside.
Add mushrooms to skillet; cook over medium-high heat for 3 to 4 minutes or just until softened.
Stir in stock, wine, pepper and sage; bring to boil.
Cook over medium-high heat for about 4 minutes or until reduced slightly.
Blend flour with butter to make smooth paste; stir into mushroom mixture until smooth.
Cook, stirring, for 1 to 2 minutes or until thickened.
Pour sauce over veal rolls.
Cover and bake in 350°F (180°C) oven for 35 to 45 minutes or until tender and heated through.
(Recipe can be prepared to this point, cooled, covered and refrigerated for up to 24 hours.
To wheat, bake in 350°F/180°C oven for 30 minutes or until heated through,) With slotted spoon, transfer rolls to serving plate.
Stir cream (if using) into sauce and spoon over rolls.
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