Stuffed Veal Roulade

Slices of this veal roulade make a stunning presentation. Tender veal is rolled around a delicious spinach stuffing and roasted. The roulade is then sliced and served with a wine sauce.

At a glance

Main Ingredient

Beef

Cuisine Type

American

Menu Part

Entrée

Serves

Yield: 12

Ingredients

1 cup dry marsala wine
1⁄4 cup shallots, minced
2 qt. veal stock
1⁄2 cup heavy cream
1⁄4 cup olive oil
5 cups wild mushrooms, thinly sliced
2 tbsp. garlic, minced
2 tbsp. shallots, minced
1⁄4 cup all-purpose flour
1 lb. spinach, chopped
8 oz. mozzarella cheese, diced
1 cup parmesan cheese, grated
1⁄2 cup toasted pine nuts
6-8 lb. boneless veal chuck
6 oz. carrots, julienned
6 oz. roasted red peppers, cut into strips
1⁄4 cup olive oil

Methods/Steps

1. In a saucepan over medium heat, combine wine and shallots; reduce by half. Add veal stock; reduce by half. Stir in cream; cook 5 min. until desired consistency. Strain; reserve.

2. In a skillet, heat oil and sauté 3 cups mushrooms, garlic and shallots until tender. Stir in flour; cook 2 min. Stir in reduction and bring to a boil for 2 min. Season; reserve warm.

3. In a bowl, combine spinach, mozzarella, parmesan, remaining mushrooms and pine nuts. Season and mix well.

4. Pound veal pieces to a uniform 3⁄4-in. thickness. Spread spinach mixture over veal, and top with carrots and red peppers. Roll up and tie securely.

5. In a large skillet, heat oil and brown roulades; season. Transfer to a 350° F. oven and roast 1-11⁄2 hr. Carve veal crosswise into 24 1⁄2-in. slices. Plate 2 slices veal with 2 oz. sauce.