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

Pork is more popular than beef because it prepares easier and easier. However, in recent years, people are increasingly using cow's meat, because it is less fatty, which is a weighty reason. And if you want to sit tasty at a table without gaining extra pounds, learn how to cook veal rolls. It is more often served as a festive dish, but, due to its incompetence, it can also be served on a weekday.

Roll with pears

Due to the fact that the beef - yet the meat is harsh, they cook it usually with vegetables. Most often with tomatoes that soften the fibers. For the same reason, veal rolls with stuffing are made. And with very different: from fat to cheese, spinach or apples. It is called to give softness to meat. We offer you an unusual recipe with pears. To make it easy, the beef turns out soft and juicy, and the taste is refined and refined. Grams of 600 veal must be cut into 7-8 parts. Every one fights - not too thin, so that the meat does not tear. Two large pears are cleared from the skin, are released from the middle and are cut into quarters. Slices crumble in a mixture of grated Parmesan (a pair of spoons), pinch of muscat and the desired amount of salt. After 15 minutes, pear lobules are put on the chop, meat is tightly folded and bandaged. Each veal roll is breaded in flour and fried in oil (better to mix olive and creamy). Ready "sausages" are laid out on a baking sheet or in a mold, filled 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 stacks are enough). Believe me, this veal roll, cooked in the oven, will be your favorite dish. And not only thanks to the taste qualities, but also the simplicity of cooking.

Braised roll

For him, you do not need to beat meat, if you managed to cut it with thin plates. Each sheet of veal is rubbed with salt and peppered, the rings of three olives are laid on it, on top is a thin slice of ham or brisket, which should be sprinkled with chopped basil and shabby cheese (it is better to mix two kinds, for example ricotta and parmesan). The filling is wrapped in meat; The roll is bandaged and fried. Add a pair of chopped onion feathers, then the dish is quenched a little. Then, in a braised veal roll, a pair of tomatoes is put in their own juice, brushed and mashed, their juice and 0.5 cups of broth are poured (preferably natural, but also from a cube). A spoonful of basil and a crushed garlic clove are poured in. In this form, a veal roll is stewed for about an hour and a half. Then the "sausage" itself is removed, and the sauce is prepared for another 8-10 minutes. At the end, it can be seasoned with salt (if it seems that it is not enough) and pepper, and then water their lunch.

Roll with prunes

This recipe will require culinary dexterity, because the veal roll is not made from a single piece of meat, but from minced meat (half a kilo of beef plus a block of fat grams in 50, salt and pink pepper). It should be spread over a sheet of parchment, in the center, spread 20 pieces of prunes (the bones are removed or immediately taken fruits without them), sprinkle with crushed basil and black pepper. Then the stuffing in the paper neatly folds, the veal roll is fixed with a thread, for half an hour goes into the oven (200 degrees). The last stage: the parchment unfolds, the top is smeared with a spoon of teriyaki (or your favorite tomato sauce mixed with mayonnaise), and the baking tray returns to the oven. Cook further until a roasted crust appears.

Roll with omelet and pepper

Fillings can be very different, and sometimes very intricate. Take, for example, a veal roll recipe, stuffed deliciously and unusually. It is made from the clipped tenderloin. Separately, a very thin omelet from two eggs and two spoonfuls of milk is prepared (so thin that it is enough for a piece of meat in a half kilo). The resulting "pancake" neatly, so as not to tear, is placed over a large chop, on it are laid out strips of green and red bell pepper and thin plates (not shavings!) Of cheese. The meat is wrapped, bandaged or chipped; Roll is quickly fried in melted butter, and then put in the oven for forty minutes (more than 170, do not need temperature). Enjoy the taste!

Apple forcemeat with garlic

Want to make veal rolls stuffed with apples - choose "small forms". Large and thick sausages can not be baked, and the juice formed inside, from a large roll will flow out when slicing. So half a kilo of veal should be cut into small slices, cut the already cut meat, pepper and salt, then put on the plates a grated green sweet and sour apple, mixed with a pressed clove of garlic. Knotted (or chopped) rolls stand for about twenty minutes, fried in sunflower oil, and then stewed in the secret juice for another 20-30 minutes, until soft.