“Tender and flavorful, this veal recipe comes from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.”
READY IN:
1hr
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut steak into strips about 3" long and 2" wide.
  2. Grind trimmings from the veal with bacon; mix with bread crumbs, egg, onion, salt, paprika, poultry seasoning and lemon juice.
  3. Spread some of this mixture on each strip of veal and roll into cylinders.
  4. Fasten each roll with a toothpick and brown in hot butter.
  5. Remove rolls; add flour to fat and stir until blended.
  6. Add water and cook until mixture begins to thicken.
  7. Place veal rolls in the sauce, cover pan tightly and simmer gently for 40 minutes.
  8. Remove rolls to hot platter and keep warm.
  9. Add olives to gravy and heat for 5 minutes; serve with veal rolls.

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