Veal Roast Florentine Recipe
Tagged in Main Meals
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Directions
SEASON OUTSID OF MEAT WITH PEPPER,1/2 T EA POULTRY SEASONIN, BASIL AND GARLIC POWDER;TURN MEAT OVER. COMBINE SPINACH, SALT, CHEESE, AND RED PEPPER WITH REMAINEING 1 1/2 T EA POULTY SEASONING AND BASIL, AN 1 T GARLIC POWDER. SPREAD EVENLY OVER MEAT. TIGHTLY ROLL UP MEAT; TIE WITH STRING AT 1 IN INTERVALS. HEAT OIL IN DUTCH OVEN OR HEAVY ROASTING PAN; BROWN ROAST ONALL SIDES POUR BROTH ON TOP. COVER TIGHTLY; ROAST AT 350F FOR 1 1/2 HOURS OR UNTIL 165F INTERNAL TEMP. REMOVE ROAST TO CARVING BOARD; KEEP WARM. STRAIN LIQUID AND SKIM FAT.
COMBINE WINE AND CORNSTARCH, STIR INTO LIQUID. BRING TO BOIL, SIMMER 5 MIN, STIRRING, UNTIL THICKENED.
Ingredients
- 4 pounds Boneless breast of veal
- 1/4 teaspoon Pepper
- 2 teaspoons Poultry seasoning
- 2 teaspoons Basil
- 1 1/2 teaspoons Garlic powder
- 20 ounces Frozen chopped spinach -- drain
- 1 teaspoon Salt
- 2 cups Mozzarella cheese -- shredded
- 1 each Red or yellow pepper -- chopped
- 2 tablespoons Olive oil
- 13 3/4 ounces Chicken broth
- 1/4 cup White wine; dry -- or water
- 3 tablespoons Cornstarch
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