All Easy Recipes. Cook all that you can cook. Stuffed Breast Of Veal
 
What You Need:            (To Serve: 8)
Print this recipe  AD Banners
  • ½ pound pork sausage
  • ¼ cup chopped onion
  • 1 can (10¾ ounces) condensed golden mushroom soup
  • 3 slices fresh rye bread, crumbled
  • 2 tablespoons chopped parsley
  • 1 egg, lightly beaten
  • Dash of ground nutmeg
  • Dash of pepper
  • 2 pounds boneless breast of veal, trimmed
  • 2 tablespoons shortening
  • 1/3 cup water

    • How To Cook:
    1. Brown sausage in a saucepan; cook onion in same saucepan until tender, stirring to separate meat.

    2. Pour off fat.

    3. Stir in ¼ cup soup, bread, parsley, egg, nutmeg and pepper.

    4. Brown veal roll-up in shortening in a large, heavy ovenproof pan. Pour off fat.

    5. Stir in remaining soup and water; cover and bake in preheated 350° oven 1 hour.

    6. Turn and bake 1 hour more.

    7. Uncover and bake 30 minutes longer, or until done, spooning sauce over roll-up.

    8. Remove roll-up to serving platter; let stand 10 minutes before slicing.

    9. Serve with sauce.

    ROLL-UP:
    1. Pound veal.

    2. Spread sausage mixture across long end of veal.

    3. Roll up; tuck in ends.

    4. Tie with string, or fasten with skewers.
    		 
    		 
    Launch All Easy Recipes