Apricot Veal Rolls on Mushroom Rice |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 4 |
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The original recipe uses steak. I prefer thin veal. It also used a slightly hotter oven, 200C. My oven cooks quite hot so I changed this to 180C. Ingredients:
2 slices bacon, chopped |
1 onion, chopped |
8 slices veal schnitzels, pounded |
seasoned flour, for dusting |
2 tablespoons oil |
470 g apricot nectar |
1 (32 g) packet onion soup mix |
2 teaspoons worcestershire sauce |
150 g mushrooms, sliced |
1 tablespoon oil, extra |
4 cups cooked rice |
Directions:
1. Preheat oven to 180°C.
2. Saute bacon and onion in a medium pan until onion is tender.
3. Spoon a little onto each piece of veal. Roll up and secure with a toothpick.
4. Dust in flour, shaking off excess. Brown all over in hot oil. Transfer to an ovenproof dish.
5. Combine nectar, soup mix and sauce and pour over rolls.
6. Bake, uncovered for 1 hour or until cooked.
7. Saute mushrooms in oil until tender. Add cooked rice and serve with rolls.
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