Stuffed Veal Rolls
Recipe from Better Homes and Gardens

These veal rolls, stuffed with ham and sweet peppers, make a light but elegant main course.


Stuffed Veal Rolls

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Servings: Makes 6 servings.
Total Time: 55 mins
Related Categories: Veal
 
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Ingredients
  • 3/4  cup
    chopped green or red sweet pepper
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  • 1/2  cup
    chopped green onion
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  • 2  tablespoons
    water
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  • 1 
    clove garlic, minced
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  • 3/4  cup
    soft bread crumbs
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  • 1-1/2  pounds
    boneless veal leg round steak, cut 1/2 inch thick
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  • 3  slices
    boiled ham, halved (3 ounces total)
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  •  
    Nonstick cooking spray
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  • 1/2  cup
    chicken broth
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  • 1/4  teaspoon
    dried tarragon, crushed
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  • 2  teaspoon
    cornstarch
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  • 1  tablespoon
    water
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  •  
    Hot cooked couscous (optional)
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Directions
1.
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.
2.
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.
3.
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.
4.
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.
5.
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.
Nutrition information
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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