Veal Rolls With Olive Sauce |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Tender and flavorful, this veal recipe comes from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
2 lbs veal steak |
1/4 lb bacon |
1 cup breadcrumbs |
1 egg, well beaten |
1 tablespoon onion, minced |
1/2 teaspoon salt |
1/4 teaspoon paprika |
1/2 teaspoon poultry seasoning or 1/2 teaspoon ground sage |
2 tablespoons lemon juice (fresh is best) |
2 tablespoons butter |
1 tablespoon flour |
1 1/2 cups water, hot |
1/2 cup black olives, drained and chopped |
Directions:
1. Cut steak into strips about 3 long and 2 wide.
2. Grind trimmings from the veal with bacon; mix with bread crumbs, egg, onion, salt, paprika, poultry seasoning and lemon juice.
3. Spread some of this mixture on each strip of veal and roll into cylinders.
4. Fasten each roll with a toothpick and brown in hot butter.
5. Remove rolls; add flour to fat and stir until blended.
6. Add water and cook until mixture begins to thicken.
7. Place veal rolls in the sauce, cover pan tightly and simmer gently for 40 minutes.
8. Remove rolls to hot platter and keep warm.
9. Add olives to gravy and heat for 5 minutes; serve with veal rolls.
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