Vintage roll of veal
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This recipe I took from the magazine "School of Gastronome", loved the combination of vegetables and beef, with mushroom sauce, come in, I'll buy...
Ingredients for Vintage roll of veal
- Minced meat - 800 g
- Cabbage - 400 g
- Brussels sprouts - 400 g
- Zucchini - 300 g
- Bread - 50 g
- Cheese - 120 g
- Yolk egg - 3 PCs
- Ham - 150 g
- Mushrooms - 300 g
- Soy sauce - 1 tbsp
- Cream - 50 ml
Step by step instruction of cooking Vintage roll of veal
To start, soak the bread in milk.
Prepare the sauce: slice the mushrooms, fry, pour with sour cream, saute, add spices, soy sauce and remove from heat to cool.
The Brussels sprouts to lay in boiling water and when the water boils put the cabbage disassembled on the leaves,boil (but do not overcook) and drain in a colander.
Ham cut into cubes, zucchini slices.
In minced meat add soaked bread, egg yolks, grated cheese, spices, mix well.
Rectangular form grease with oil, put the baking paper, so that an overhang is created that would be possible then to cover and also oil.
The bottom of the form to cover with leaves of Chinese cabbage.
Next, a layer of stuffing
Next a layer of zucchini
Next layer cabbage and a layer of ham in the recipe, but I had a few and I put it together.
Top with sauce
Continue to repeat all this, top cover with leaves of Chinese cabbage, cover the hanging edges of the paper and put it in the oven for 1.5 hours.