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  Added: Jan 05, 2012  •  Visited (71)  •  Print version Print this recipe (4)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Parsley - Stuffed Veal Rolls
(Kalvrulader)
What You Need:
  • 2 pound thin veal cutlets
  • 2 medium-sized onions, quartered
  • Salt and pepper
  • ½ cup butter or margarine
  • 1 can condensed beef bouillon
  • 1 cup chopped parsley
  • 1 tablespoon flour
  • 2 medium-sized carrots cut into 1-inch chunks
  • ¾ cup single cream
  • 2 teaspoons sugar

  • How To Cook:
    1. Ask the butcher to flatten the veal to ¼-inch thickness.

    2. Cut the meat into suitable-sized pieces for serving and sprinkle on both sides with salt and pepper.

    3. Melt half the butter, add the parsley and spread some of this mixture on each piece of veal; roll up, tie securely and refrigerate.

    4. Heat the remaining butter and saute the carrots, onions and veal until the meat is well browned.

    5. Add water to the bouillon to make 2 cups liquid; add this to the meat and vegetables and simmer, covered, for 1 hour, or until the meat is tender.

    6. Remove the veal rolls, snip off the strings, then arrange on a heated dish and keep warm.

    7. Mash the vegetables into the liquid in the cooking pan.

    8. Gradually stir the cream into the flour, and then stir briskly into the vegetable mixture.

    9. Add salt and pepper to taste, with the sugar, and cook, stirring, just until heated; strain and serve as gravy.

    To Serve: 4 - 6
    This recipe is also available in:
    Cuisine » Europe » Sweden
    Dish » Main Courses
    Main Ingredient » Meat & Poultry » Veal & Calf
    Main Ingredient » Herbs & Spices » Parsley
    Main Ingredient » Vegetables » Carrot

     





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