Stuffed Veal Roast With Dauphine Potatoes |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
Ingredients:
1 (2-pound) boneless veal sirloin tip roast, butterflied |
1 1/2 teaspoons salt, divided |
3/4 teaspoon pepper, divided |
1 pound ground pork |
2 tablespoons chopped fresh parsley |
1 egg, beaten |
2 tablespoons fine dry breadcrumbs |
1 tablespoon cognac |
4 slices bacon |
1/4 cup butter or margarine |
dauphine potatoes |
Directions:
1. Spread roast open; pound to 1/2-inch thickness with a meat mallet. Sprinkle evenly with 1 teaspoon salt and 1/2 teaspoon pepper.
2. Combine pork, parsley, egg, dry breadcrumbs, cognac, and remaining salt and pepper. Spread stuffing mixture on roast, leaving a 1/2-inch margin. Roll up roast jellyroll fashion. Wrap bacon in 4 strips around roast, and tie roll securely with string. Insert meat thermometer, if desired.
3. Place roast on a rack in a roasting pan. Dot with butter. Cover and bake at 300° for 1 hour. Uncover and bake 1 1/2 hours or until meat thermometer registers 170° (well done). Transfer roast to a serving platter. Strain pan drippings into a serving bowl. Place Dauphine Potatoes around roast; serve roast and potatoes with gravy.
|
|