Estonian Stuffed Veal Roll |
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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 8 |
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A flavorful main dish from Estonia. This is traditionally served with crisp fried potato patties. Ingredients:
1/2 lb lean ground veal |
1/2 lb ground lean pork |
1/2 lb lean ground beef |
1/2 cup white breadcrumb |
1/2 cup sour cream |
1 cup onion, minced |
2 cups chicken stock |
salt and pepper |
2 eggs |
5 lbs boneless veal shoulder |
4 hard-boiled eggs, peeled |
Directions:
1. Preheat oven to 350°F.
2. Stuffing:.
3. Combine ground meats in a large mixing bowl then add bread crumbs, onions, water, eggs, 1 Tbsp salt and 1 tsp pepper.
4. Mix until all ingredients are very well combined )your hands work well for this); then vigorously knead mixture for 3-5 minutes.
5. Spread the veal skin-side down flat on work surface; using a small, sharp knife, make small cuts in the thickest areas of the meat to make it lie even flatter. Cover with plastic wrap or a towel.
6. With the side of a cleaver or meat mallet, pound meat to a fairly uniform thickness.
7. Remove cover and sprinkle veal liberally with salt and pepper.
8. Spread 1/2 the stuffing on the veal, leaving a 2 border of veal exposed all around the sides.
9. Lay hard-boiled eggs in a row down the length of stuffing & spread remaining stuffing in a layer over them.
10. Bring one long side of the veal over the filling to the middle and tuck-in the two ends. Bring the other side over the filling to enclose it very well.Tie up with string. tie rolled veal crosswise at 2 intervals, then with more cord tie it lengthwise.
11. Place the rolled veal seam-side down in a shallow roasting pan large enough to hold it.
12. Pour in 1 1/2 cup chicken stock and roast for 2 hours basting occasionally with the pan juices.
13. When meat is golden brown carefully transfer it to a serving platter; remove & discard cords.
14. Bring juices remaining in pan to a boil over high-heat. If most of liquid has cooked away add remaining 1/2 cup chicken broth to pan.
15. Scrape into it any bits that may be sticking to bottom and sides of pan. Remove from heat then stir 1/2 cup sour cream into sauce 1 Tbsp at a time. Season to taste.
16. Slice veal roll crosswise into 1 rounds and arrange slightly overlapping down center of a large preheated platter. Moisten them with a few Tbsp sauce and serve remaining sauce separately.
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