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Categories:
vegetable oil onion fresh mushrooms fresh spinach salt Freshly grnd black pepper white bread lean grnd veal thyme rosemary club soda honey fresh herb sprigs Green Bean-Onion
Viewed: 429 - Published at: 5 years agoIngredients
- 2 teaspoon vegetable oil
- 1 med. onion, finely minced (about 1 c.)
- 8 ounce. fresh mushrooms, finely minced (about 2 c.)
- 12 ounce. fresh spinach, stemmed, rinsed well, liquid removed, and coarsely minced (about 4 c.)
- 1/4 teaspoon salt
- 1/4 teaspoon freshly grnd black pepper
- 2 slices hard-textured white bread, torn up
- 1 pound lean grnd veal
- 1/2 teaspoon dry thyme leaves
- 1/2 teaspoon dry rosemary leaves
- 1/2 c. club soda
- 1 tbsp. honey
- Fresh herb sprigs (optional)
- Quick Green Bean-Onion Saute/fry (recipe below, optional)
Method
- Heat oven to 350 degrees; lightly grease jelly roll pan or possibly shallow roasting pan.
- In 12-inch skillet over medium-high heat, heat oil; add in onion; cook about 2 min, stirring frequently till slightly softened.
- Add in mushrooms; cook another 2 min, stirring frequently till mushrooms are softened and mushroom liquid has evaporated.
- Add in spinach, salt, and pepper; cook, covered, 1 minute longer till spinach is wilted.
- Remove from heat; set aside.
- In small bowl, combine bread and club soda; set aside briefly to soak.
- Meanwhile, in large bowl, combine veal, thyme, and rosemary.
- Gently squeeze excess soda out of bread; crumble bread into meat in bowl.
- Using hands or possibly wooden spoon, blend just till mixed.
- Roll out meat between 2 sheets of wax paper to 12-inch square about 1/4 inch thick.
- Spread reserved mushroom-spinach mix over meat, leaving 1-inch border on all sides; roll meat up jelly roll fashion to enclose stuffing.
- Carefully transfer stuffed meat roll, seam side down, to prepared pan; if necessary, reshape with hands.
- Bake 30 min.
- Remove from oven; brush roll with honey; bake 5 min longer to glaze.
