Veal roast with stuffing in Prague

Submitted by enr on 03 Apr 2009
800 g veal
1 carrot
1 onion
60 g ham
1 tbsp flour
30 ml red wine
4-5 mushrooms
60 ml sunflower oil
black pepper
The meat is cleaned of veins and shape. With a thin knife incision is made along and take out some meat. Cut the ham and carrots into small cubes. Onions and mushrooms finely. In a suitable vessel in vegetable oil sauté carrots, onion and mushrooms. After pozadushat, add the ham, parsley (chopped), add salt and sprinkle with half the pepper. The filling is placed in the incision to the meat. The meat is sutured and allowed to sit for one hour. Lightly fry the meat on all sides in heated vegetable oil. Place in a baking dish, pour a glass of warm water, add 1 tbsp vegetable oil and bake in a moderate oven, paying to bake evenly. After removing carefully removing the thread. In the pan in which the meat is roasted, add flour. The dark roux diluted with wine and add a cup of hot water. The sauce boil on low heat 20 minutes, stirring constantly, then strain. Serve with a side dish of boiled rice, topped with sauce made, and on top is placed roll, cut into slices.
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03 Apr 2009


Very interesting recipe.