Veal Rolls With Mushroom Stuffing In Tomato Sauce - cooking recipe

Ingredients

1/4 cup extra virgin olive oil
5 oz mushrooms, chopped
2 tbsp chopped fresh flat-leaf parsley leaves
1 large clove garlic, finely chopped
1 cup chicken stock
4 oz ground veal
1 oz Parmesan cheese, grated
1 None large egg, lightly beaten
4 (6 oz) veal fillets, pounded thin
1/2 cup all-purpose flour, for dusting
1 (13.5 oz) can plum tomatoes, drained, roughly chopped
None None mashed potatoes, to serve

Preparation

Heat 2 tbsp oil in a frying pan over medium-high heat. Cook mushrooms, parsley and garlic for 1-2 mins, stirring frequently. Season. Reduce heat to medium and add 1/2 cup chicken stock. Cook for 10 mins, or until all liquid has evaporated.
Meanwhile, combine ground veal, Parmesan and egg. Season. Add mushroom mixture and mix to combine.
Lightly season each veal fillet. Distribute filling between fillets then roll up, folding in sides as you go. Tie securely with butcher's twine and dust lightly with flour.
Heat remaining oil in a heavy-bottomed frying pan over medium heat. Cook rolls until browned. Add tomatoes and remaining stock. Season to taste. Cover and simmer for 1 hour. Serve with mashed potatoes.