See Also: Veal & Spinach Rolls(recipes)
Greek Spinach-Cheese Rolls(recipes)
veal(dictionary)
veal(dictionary)
veal(encyclopedia)
Veal Parmigiana(recipes)
Veal Scallopini(recipes)
Veal Cordon Bleu(recipes)
Escalopes of Veal Italienne(recipes)
Classic Veal Florentine(recipes)

Veal & Spinach Rolls (recipes)


Veal & Spinach Rolls

(makes 6 servings)



Ingredients

2 Veal round steaks, cut 1/2 inch thick. (About 2 pounds)

2 slices bacon, diced.

1/4 cup chopped onion

2 cups chopped spinach

3/4 cup cooked rice

1/2 teaspoon salt

1/4 teaspoon garlic salt

Dash black pepper

1/8 teaspoon marjoram

1/8 teaspoon ground nutmeg

1 tablespoon olive or vegetable oil

1- 8 ounce can tomato sauce

1/4 cup water



Directions

Cut veal into 6 serving-size pieces; pound to about 1/4 inch thickness. Sauté bacon and onion in a heavy frying pan until lightly browned. Add spinach, rice, salt, garlic salt, pepper, marjoram, and nutmeg. Stir over low heat until spinach is slightly wilted. Place approximately 2 tablespoons spinach stuffing on each piece of veal. Roll up jelly-roll fashion; fasten with toothpicks or tie them up with a string. (Remember to remove toothpicks or string before serving.) Heat oil in a heavy frying pan. Add veal; brown well. Drain fat. Combine tomato sauce and water; pour over veal. Cover tightly and cook slowly for 45 to 60 minutes or until meat is cooked and tender.