Apricot Veal Rolls On Mushroom Rice Recipe

Ingredients for Apricot Veal Rolls On Mushroom Rice

• 4 slices of bacon, diced
• 1 medium onion, chopped
• Veal Schnitzels
• Seasoned Flour
• 2 tablespoons oil for browning, 1 tablespoon for mushrooms
• Apricot Nectar
• Onion Soup Mix
• Worcestershire Sauce
• 8 oz sliced mushrooms
• Cooked Rice

How to Make Apricot Veal Rolls On Mushroom Rice

1. Preheat oven to 180°C (350°F).
2. Sauté 4 slices of bacon, diced, and 1 medium onion, chopped, in a medium pan until the onion is tender and translucent (about 5-7 minutes).
3. Spoon approximately 1 tablespoon of the bacon and onion mixture onto each of 4 thin veal cutlets (about 4 oz each).
4. Roll up the veal cutlets tightly and secure with a toothpick.
5. Lightly dust the veal rolls in 2 tablespoons of all-purpose flour, shaking off any excess.
6. Brown the veal rolls all over in 2 tablespoons of hot oil in a large skillet (about 2-3 minutes per side).
7. Transfer the browned veal rolls to an ovenproof dish.
8. In a bowl, combine 1/2 cup apricot nectar, 1 packet of onion soup mix, and 1/4 cup of your favorite brown sauce. Pour this mixture over the veal rolls in the ovenproof dish.
9. Bake, uncovered, for 60-75 minutes, or until the veal is cooked through and tender.
10. While the veal is baking, sauté 8 oz of sliced mushrooms in 1 tablespoon of oil until tender (about 5-7 minutes).
11. Stir in 2 cups of cooked rice into the sautéed mushrooms. Season with salt and pepper to taste.
12. Serve the apricot veal rolls over the mushroom rice. Garnish with fresh parsley (optional).