Roll with stuffed veal
Today we offer to make stuffed roll and serve it with vegetables. It is very tasty and beautiful.
How to cook roll with stuffed veal
Cut onion into small pieces, fry them with butter until it becomes transparent. Cut white bread into small cubes, add on the fried onion and continue to fry for 1-2 more minutes. Add 1-2 table spoon vine on the veal minced meat, add fried onion, small cut parsley and mix it well. Make cut into the long veal meat so as it would be possible to open the meat slices as a book, spread on it food membrane, beat it, receive rectangular layer, spice with salt and pepper, spread on it the stuffing part in an even way, whip it and tight it. Pour oil into the pan, heat it, fry the roll form all sides so as there will be nice red cover. Put the roll into the pan, whip on it foil and remove into the beforehand heated stove under 2000 temperature and cook for 45-60 minutes. Cut the white parts of the savzi onion, make circles with the thickness of 1,5 sm, cut carrot into big cubes, leave the mushroom complete according to its size, or divide into 2-4 parts. Fry those vegetables as much as there appears a slight cover then remove into the plate and spice. Take off the meat from the stove, remove the foil, place vegetables on the side , pour 200 ml of water free place into the stove under 1800 temperature and cook for 30 minutes. During that period spray vegetables and meat for a few times with the received juice. Take off the an from the stove, remove the water into the stew, cover meat pieces with foil and leave for 5-10 minutes, so as the meat juice would be spread within the roll equally. Add wine on the other part of the broth, spice, add starch opened with cold water and put on the fire. As soon as it begins to boil, take it off the fire. Anoint with this sauce macaroni and vegetables, cut the roll, place into the plate with the vegetables, decorate with parsley branch. Serve sauce separately.