Veal Envelopes with Porcini Mushroom Filling

Main Dishes | Kazakhstani cuisine

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

Veal envelopes filled with porcini mushrooms

Ingredients

Veal Cutlets - 12 pieces
Porcini Mushrooms - 7.1 oz
Parmesan Cheese - 7.8 oz
Onion - 1 head
Garlic - 2 cloves
White bread - 3 pieces
Chicken Egg - 1 piece
Wheat Flour - 1.4 oz
Butter - 2.6 oz
Medium-dry sherry - 4 fl oz
Olive Oil - 2 spoons
Parsley - 1 bunch
Chopped Sage Leaves - 3 pieces
Bouillon cube - ½ pieces
Ground Nutmeg - a pinch
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Wipe the white mushrooms with a damp cloth and slice them thinly. Sauté the finely chopped onion in half of the butter. Once it becomes translucent, add the mushrooms and cook them for about ten minutes over medium heat, then season with a crumbled bouillon cube.

Step 2

Chop the cooked mushrooms and onions, then mix the minced meat with an egg, grated cheese, and bread (soak the bread in broth and gently squeeze out the excess liquid), adding a pinch of nutmeg, pepper, and a little salt. Mix well, then add finely chopped parsley. The filling is ready.

Step 3

Thinly and carefully pound the veal, season one side of each piece of meat with salt and pepper, place a small amount of filling in the center, roll the cutlets, and sew the edges of the meat.

Step 4

While the oven preheats to 392°F, dust the veal envelopes with flour and brown them in a skillet with a mixture of olive oil and half butter along with sage. Drizzle the meat with sherry and cook until it is reduced by half.

Step 5

Cover the skillet with a lid and place it in the oven for 15 minutes. Transfer the cooked meat rolls to plates, remove the strings that held the edges together, drizzle with the juices left in the skillet, and serve immediately.