Pork is more popular than beef only because it is cooked simpler and easier. Recently, however, people are increasingly using cow meat, because it is less fat, which is a significant reason. And if you want to sit deliciously at a table without having gained extra pounds, learn how to cook veal roll. It is more often served as a festive dish, but, due to its lack of hassle, it may well be served on a weekday.
Pear roll
Due to the fact that beef is still harsh meat, it is usually cooked with vegetables. Most often with tomatoes, which soften the fiber. For the same reason, veal rolls with filling are made. And with the most different: from fat to cheese, spinach or apples. It is designed to give softness to meat. We offer you an unusual recipe with pears. It’s easy to make it, beef is soft and juicy, and the taste is sophisticated and refined. Grams of 600 veal should be cut into 7-8 parts. Each fights off - not too thin so that the meat does not tear. Two large pears are peeled, freed from the middle and cut into quarters. Slices are crushed in a mixture of grated Parmesan (a couple of spoons), a pinch of nutmeg and the right amount of salt. After about 15 minutes, the pear slices are placed on the chop, the meat is tightly folded and bandaged. 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 into a glass of white wine and placed in the oven for 10 minutes. A couple of minutes before the end, all rolls are sprayed with good cognac (0.5 piles is enough). Believe me, this veal roll, cooked in the oven, will become your favorite dish. And not only due to the taste, but also the simplicity of the preparation.
Braised roll
You don’t need to beat meat for him if you managed to cut it into thin plates. Each leaf of veal is rubbed with salt and pepper, the rings of three olives are laid 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 pair of chopped onion feathers is added, then the dish is slightly stewed. Then a pair of tomatoes in their own juice, peeled and mashed, is put into the stewed veal roll, their juice and 0.5 cups of broth are poured (better than natural, but it can also be made from a cube). Pouring another spoonful of basil and crushed garlic clove. In this form, veal roll 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 salt (if it seems that it is not enough) and pepper, and then pour it over your lunch.
Prune roll
This recipe will require culinary skill, because the veal roll is not made from a whole piece of meat, but from minced meat (a pound of beef plus a cube of fat of 50 grams, salt and pink pepper). It should be distributed over a sheet of parchment, put in the center 20 pieces of prunes (seeds are removed or fruits are immediately taken without them), sprinkled with chopped basil and black pepper. Then the minced meat in paper is neatly folded, the veal roll is fixed with a thread, and sent to the oven for half an hour (200 degrees). The last stage: the parchment unfolds, the top is smeared with a teriyaki spoon (or your favorite tomato sauce mixed with mayonnaise), and the baking sheet returns to the oven. Cook further until a crispy crust appears.
Omelette and pepper roll
Fillings can be very different, and sometimes very intricate. Here, take, for example, a recipe for veal roll stuffed with tasty and unusual. It is made from a broken clipping. A very thin omelet is prepared separately from two eggs and two tablespoons of milk (so thin that it is enough for a piece of meat and a half kilos). The resulting “pancake”, neatly, so as not to tear, is placed on top of a large chop, strips of green and red bell pepper and thin plates (not chips!) Of cheese are laid out on it. The meat is wrapped, bandaged or chipped; the roll is quickly fried in ghee, and then put in the oven for forty minutes (no need to make a temperature of more than 170). Enjoy the taste!
Minced garlic
If you want to make veal rolls stuffed with apples - choose "small forms". A large and thick sausage may not be baked, and the juice formed inside will flow out of the large roll when sliced. So a pound of veal should be cut into small slices, beat the meat already chopped, seasoned with pepper and salt, then put on the plates a grated green sour-sweet apple mixed with crushed garlic clove. Tied (or chopped) rolls settle for about twenty minutes, fry in sunflower oil, and then stew in the allocated juice for another 20-30 minutes, until soft.