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STUFFED VEAL 
1/4 c. butter, divided
1/2 c. shallots, finely chopped, divided
3/4 lb. mushrooms, finely chopped, divided
1/3 c. bread crumbs, fresh
1/3 c. parsley, finely chopped, divided
3/4 tsp. salt, divided
1 (3 lb.) boneless veal roast (from neck, leg or shoulder) rolled & tied
3/4 c. celery, finely chopped
3/4 c. carrot, finely chopped
2 tbsp. vegetable oil
1/4 tsp. marjoram
1/8 tsp. thyme
1/8 tsp. rosemary, crushed
1/4 c. white wine
1 tbsp. all-purpose flour
2 tbsp. heavy cream
Radishes for garnish (optional)

In large skillet, over medium-high heat, melt 3 tablespoons of the butter. Add 1/4 cup of the shallots; cook about 3 minutes or until soft. Add 1/2 lb. of the mushrooms. Cook 8-10 minutes or until liquid has evaporated. Stir in bread crumbs, 1 tablespoon of the parsley and 1/8 teaspoon of the salt. Remove from heat.

Preheat oven to 350 degrees. Untie and unroll veal. Lay veal cut-side up and with meat mallet, pound to 1/2 inch thick. Spread mushroom mixture on veal, leaving 1 inch edge on all sides. Roll and tie, securing ends and seams with toothpicks.

In 13x9 inch baking dish, place remaining shallots, mushrooms, parsley and the celery and carrot. Add oil, remaining salt and the seasonings; mix. Place veal on vegetables. Bake 30 minutes. Stir in wine. Bake 1 1/2 hours or until tender when pierced with fork.

To prepare sauce: In small saucepan, melt remaining butter; cool. Stir in flour. Remove veal to platter. With slotted spoon, remove vegetables. Pour pan juices into saucepan. Bring to boil. Whisk in butter mixture until smooth and thick. Remove from heat. Stir in cream until smooth. Serve with veal and vegetables. Garnish with radishes, if desired.

Makes 6 servings.

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