A delicious and filling dish with vegetables for the whole family. Genovaitė Kobelskienė gives us her recipe with photos
1 kg. beef or veal slices, pounded thin and seasoned with salt, freshly ground pepper and rosemary
4 fresh Italian sausages without casings or an equal amount of ground chicken, turkey or pork
2 large carrots for stuffing
1 large onion for stuffing
400 ml. red wine
5 tablespoons flour
4 tablespoons oil for frying
If using ground meat, add salt, allspice and black pepper, bay leaves and dill
4 potatoes, 2 carrots, 1 onion
Preparation: Slice meat (or use scallopini) and pound very thin, season with combined spices and spread with mustard (optional). Cover meat with plastic wrap and marinate in the refrigerator for 4 hours.
Mix sausage meat or ground meat with sauteed carrots and onions and roll portions in the veal slices, tying each in two places to keep the stuffing from crumbling out of the roll.
Dredge the rolls in flour and brown in oil. Transfer to a Dutch oven or heavy-bottomed pot.
Cut desired vegetables into chunks, toss in oil, sweet paprika, and basil and add to veal rolls. Add wine and bake at 350o F for about one hour until meat is tender. Garnish with parsley, and serve with the roasted vegetables and dill pickles.
Best spices for veal and beef:
Beef: basil, bay leaves, black pepper, hot pepper, cumin, caraway, mustard, garlic, onion, oregano, rosemary, sage thyme
Veal: bay leaves, black pepper, curry, dill, ginger, lemon, mint, oregano, marjoram, paprika, saffron