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 Stuffed veal flank
     500 g lean veal flank  200 g chopped pork
     50 g Serrano ham  1 cup white wine
     8 tablespoons oil  3 cloves garlic
     2 eggs  1 onion
     1 carrot  chopped parsley to taste
     ground black pepper to taste  salt to taste
- Beat both eggs and make an omelette. Reserve it.
- Mix the chopped meat with a tablespoon of wine, a little chopped parsley, salt
and pepper.
- Cut the ham into strips.
- Stretch the veal flank and put the chopped meat in the center.
- Put the strips of ham on top of the chopped meat, intermingle, and the omelette
in the center.
- Roll up and tie up.
- Brown it with oil inside of a casserole, add the chopped onion and sliced
- Fry lightly about 10 minutes, add garlic and parsley.
- Drizzle with wine and season.
- Cover and let simmer for half an hour.
- Add a little water, turn over it and let cook another half an hour.
- Pass the sauce through a blender and a strainer.
- Cut the meat into slices and serve with the sauce on top.
- Put as garnish a few steamed turned potatoes.
 Categories:  Bovine, Pork
 Estimated Serving:  4
 Estimated preparation time:  90 min.
 Language:  English
 Shared by:  alessandra    2011/08/09
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