Stuffed Veal Rolls Recipe
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These veal rolls, stuffed with ham and sweet peppers, make a light but elegant main course.
Ingredients
- 3/4 cup chopped green or red sweet 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 (3 ounces total)
- Nonstick cooking spray
- 1/2 cup chicken broth
- 1/4 teaspoon dried tarragon, crushed
- 2 teaspoon cornstarch
- 1 tablespoon water
- Hot cooked couscous (optional)
- In a small saucepan combine green or sweet red pepper, onion, the 2 tablespoons water, and garlic. Cook over medium-high heat, covered, until vegetables are tender. Stir in soft bread crumbs; set aside.
- Meanwhile, cut veal into 6 equal pieces. Place between sheets of plastic wrap. 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 cooking spray. 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 until 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 until thickened and bubbly. Cook and stir 2 minutes more. Spoon over veal rolls. If desired, serve with couscous. Makes 6 servings.
- Calories 225, Total Fat 10 g, Cholesterol 89 mg, Sodium 318 mg, Carbohydrate 6 g, Protein 26 g.
- Percent Daily Values are based on a 2,000 calorie diet
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