You may also like
Categories:Viewed: 22 - Published at: 2 years ago
Ingredients
- 2 slices bacon, chopped
- 1 onion, chopped
- 8 slices veal schnitzels, pounded
- seasoned flour, for dusting
- 2 tablespoons oil
- 470 g apricot nectar
- 1 (32 g) packet onion soup mix
- 2 teaspoons Worcestershire sauce
- 150 g mushrooms, sliced
- 1 tablespoon oil, extra
- 4 cups cooked rice
Method
- Preheat oven to 180°C.
- Saute bacon and onion in a medium pan until onion is tender.
- Spoon a little onto each piece of veal. Roll up and secure with a toothpick.
- Dust in flour, shaking off excess. Brown all over in hot oil. Transfer to an ovenproof dish.
- Combine nectar, soup mix and sauce and pour over rolls.
- Bake, uncovered for 1 hour or until cooked.
- Saute mushrooms in oil until tender. Add cooked rice and serve with rolls.
