Veal roll: the most delicious recipes, a variety of toppings

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Pork is more popular than beef only because it is easier and easier to cook. However, in recent times, people are increasingly using cow meat, as it is less fat, which is a good reason. And if you want to sit deliciously at the table without gaining extra pounds, learn how to cook a veal roll. It is more often served as a festive dish, but, due to its simplicity, it may well be served on a weekday.

Pear roll

Due to the fact that beef is still a harsh meat, it is usually cooked with vegetables. Most often with tomatoes, which soften the fibers. For the same reason, stuffed veal rolls are made. And with the most different: from bacon to cheese, spinach or apples. It is designed to soften the meat. We offer you an unusual recipe with pears. It is not difficult to implement it, the beef is soft and juicy, and the taste is refined and refined. 600 grams of veal should be cut into 7-8 pieces. Each beats back - not too thin, so that the meat does not tear. Two largepears are peeled, removed from the middle and cut into quarters. The slices are rolled in a mixture of grated parmesan (a couple of spoons), a pinch of nutmeg and the right amount of s alt. After 15 minutes, the pear slices are placed on the chop, the meat is tightly rolled up and tied up. Each veal roll is breaded in flour and fried in oil (it is better to mix olive and cream). Ready "sausages" are laid out on a baking sheet or in a mold, poured with a glass of white wine and placed in the oven for 10 minutes. A couple of minutes before the end, all the rolls are sprinkled with good cognac (0.5 stack is enough). Believe me, this veal roll cooked in the oven will become your favorite dish. And not only because of the taste, but also because of the ease of preparation.

Steamed roll

You don't need to beat the meat for it if you managed to cut it into thin slices. Each sheet of veal is rubbed with s alt and pepper, rings of three olives are laid out on it, on top is a thin piece of ham or brisket, which should be sprinkled with chopped basil and grated cheese (it is better to mix two types, for example, ricotta and parmesan). The filling is wrapped in meat; the roll is tied up and fried. A couple of chopped onion feathers are added, then the dish is stewed a little. Then, a couple of tomatoes in their own juice, peeled and mashed, are put into the stewed veal roll, their juice and 0.5 cups of broth are poured (preferably natural, but you can also from a cube). Another spoonful of basil and crushed garlic clove are poured. In this form, the rollveal is stewed for about an hour and a half. Then the “sausage” itself is removed, and the sauce is cooked for another 8-10 minutes. At the end, you can season it with s alt (if it seems that it is not enough) and pepper, and then pour it over your dinner.

Prune roll

This recipe will require culinary dexterity, because the veal roll is not made from a whole piece of meat, but from minced meat (half a kilo of beef plus a cube of 50 grams of lard, s alt and pink pepper). It should be distributed on a sheet of parchment, in the center lay out about 20 prunes (the seeds are removed or the fruits without them are taken immediately), sprinkle with chopped basil and black pepper. Then the minced meat is neatly folded in paper, the veal roll is fixed with a thread, and sent to the oven for half an hour (200 degrees). Last step: Unroll the parchment, brush the top with a spoonful of teriyaki (or your favorite tomato sauce mixed with mayonnaise), and return the baking sheet to the oven. Continue cooking until crispy.

Roll with omelet and pepper

Fillings can be very different, and sometimes very intricate. Take, for example, a recipe for a veal roll stuffed deliciously and unusually. It is made from a broken cut. Separately, a very thin omelette is prepared from two eggs and two tablespoons of milk (so thin that it is enough for a piece of meat one and a half kilos). The resulting “pancake”, carefully so as not to tear, is placed on top of a large chop, strips of green andred bell pepper and thin slices (not shavings!) of cheese. The meat is wrapped, tied or chipped; the roll is quickly fried in ghee, and then put in the oven for forty minutes (you do not need to make the temperature more than 170). Enjoy the taste!

Apple mince with garlic

If you want to make veal rolls stuffed with apples, choose “small shapes”. A large and thick sausage may not be baked, and the juice formed inside will flow out of a large roll when cutting. So a pound of veal should be cut into small slices, beat off the already chopped meat, season with pepper and s alt, then put a grated green sweet and sour apple mixed with a crushed garlic clove on the plates. Tied (or chipped) rolls are left for twenty minutes, fried in sunflower oil, and then stewed in the released juice for another 20-30 minutes, until soft.