- 8 servings
- 0:30 Preparation
- 1:50 Cooking
- 2:25 Total Time
cubed red bell pepper
Salt and pepper
fresh basil leaves
1 1/2 cup
providence oka cheese
(1 1/2 kg)
boneless veal breast, trimmed of fat
dry red wine or port
In a saucepan, sauté mushrooms, pepper and shallots in butter for 2 minutes while stirring. Season to taste with salt, pepper and rosemary. Cook for 1 minute while stirring. Remove from heat and let stand for 5 minutes.
In a bowl, mix sautéed vegetables with Worcestershire sauce, fresh basil and Providence Oka cheese.
Remove excess fat from the veal breast. Spread mushroom and cheese stuffing on the meat. Gently roll it up and tie with thin string to secure.
In large saucepan or casserole, brown stuffed veal in butter over high heat on each side. When veal is nicely browned, stir in wine and beef broth and bring to boil.
Reduce heat to medium-low and cover. Cook for 90 minutes or until meat is tender. Add water as needed. Remove veal from saucepan and slice.
Arrange slices in a serving platter. Serve with cooking juices.
Wine and meal pairing
Fruity and medium-bodied
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.
© Société des alcools du Québec, 2007
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