Roast veal stuffed with cheese, herbs in sauces

Name: Roast veal stuffed with cheese, herbs in sauces
Total time: 2400 s
Yield: 1_ servings
Cuisine: British
Ingredients: The steak is thin; 50 g cottage cheese; pinch salt; pinch black pepper; pinch thyme; pinch garlic powder; teaspoon chopped parsley; teaspoon mustard; 1 green onion cut into slices for the stuffing; for sauce:; 1 sprig fennel; small tomato, quartered; cube a small onion cut with; 1 bay leaf; 1 sprig thyme; 3 cloves garlic; pinch black pepper; pinch ginger; 1/4 teaspoon salt; pinch red pepper or espelette; 100 g steamed rice with salt; 2 tablespoon oil olive; tablespoon butter; 1 small carrot

isabel maloum @isabelsali

#roast it's an easy and soft recipe on the inside and crispy on the outside and quick because cooking roasts in a pressure cooker and very tasty sauce and with cooking #tips

isabel maloum @isabelsali

#roast it's an easy and soft recipe on the inside and crispy on the outside and quick because cooking roasts in a pressure cooker and very tasty sauce and with cooking #tips

Saved

Ingredients

40 minutes

1_ servings

The steak is thin
50 gcottage cheese
pinchsalt
pinchblack pepper
pinchthyme
pinchgarlic powder
teaspoonchopped parsley
teaspoonmustard
1green onion cut into slices for the stuffing
for sauce:
1 sprigfennel
small tomato, quartered
cubea small onion cut with
1bay leaf
1 sprigthyme
3 clovesgarlic
pinchblack pepper
pinchginger
1/4 teaspoonsalt
pinchred pepper or espelette
100 gsteamed rice with salt
2 tablespoonoil olive
tablespoonbutter
1small carrot

Saved

Steps

40 minutes

1

Prepare the slices of meat a little thin and put on all the surface the cheese and the aromatic herbs (thyme and parsley) and salt and pepper and the garlic powder and roll the slice of meat and form a sausage and tighten well with a wire and leave aside.
2

Take a pressure cooker and put the oil and the butter and the bay leaf and the sprigs of thyme and garlic cloves and put it on a medium heat then throw the stuffed roast in the casserole and let brown on all sides then add 125ml of boiling water and the diced carrot and onion and the fennel and the tomato cut in four season it with salt and pepper and ginger and a pinch of red pepper and close the casserole dish and cook for 15 minutes over low heat.
3

After cooking the roast, remove it from the casserole dish, brush the surface with the mustard and add a pinch of garlic powder and a pinch of thyme and put in the oven to brown a little.
4

Pass the sauce through a Chinese to extract the cooking juice well
5

Take a plate and put the cut roast slices and serve it with cooked rice and the sauce.
6

Tip: cooking roast in the casserole dish does not dry out the meat it remains soft inside tips 2: to have crispy roast, put it in the oven for 5 minutes. tip 3: to have a tasty sauce without adding water and keep the flavors, cooking in a pressure cooker is an ideal aid.
7

,,,,,,Tip 4; with this sauce we can accompany it with a lot of things like sautéed green vegetables or cooked rice,,,,,,,,,