Roll with veal
There is a very tasty dish in Armenian cuisine: stuffed breast meat of veal. Today we are going to make that dish only in place of the whole breast meat, we would make a slice form one of the part of the meat, and would roll the stuffing inside of it.
How to cook roll with veal
Cut thin slices for the beef meat, mince the rest of the meat. Cut onion and mushroom for making the stuffing, then fry with olive oil, add minced meat, fry a little, spice with salt and pepper, nuts, add bread wetted with milk, mix it, add small cut parsley take off the fire and leave it to cool. Put food membrane on the meat layer, beat it until there is a thin slice of meat, spice with salt and pepper. Spread food membrane on the table, put on it the meat layers so that there be one rectangular layer, and cover the edges slightly so as to glue the edges. Add on the stuffing cube like cut eggs, stone removed olives and mix it. Put the kernel part on the meat edges, roll cylinder with the help of membrane, put inside the rest of the side parts, bound with cotton thread. Heat the olive oil into the pan, fry the cylinder from all sides, put big cut carrot on the sides, onion cut into 4 pieces and continue to fry, then add the wine and broth, put on the lid, and boil on the high volume fire and cook for 45 minutes, inverting the cylinder each 15-20 minutes. Leave the meat into the pan to rest, cut with the 1.5 width, put on the tray, decorate with lettuce leaves, sprinkle a little sauce, serve the rest of the sauce separately.