If you are already thinking of recipes that may fit into your table this Christmas, this is a great candidate. And this is Veal stuffed with mushrooms and chestnuts It has everything to delight your guests: a tasty filling that adds juiciness to the meat and a sauce with a sweet touch that they won't be able to stop dipping into.
There are those who do not like sauces with a sweet touch, but I love them. In fact, I think fruit sauces are ideal for this type of meat. And speaking of meat, I have chosen a fruit sauce for this recipe. veal fin that my butcher prepared for me to stuff, so you could opt for another type of cut.
I'm not going to lie to you, the recipe is laborious. However, it has something good and that is that it can and in fact is It is advisable to prepare it the day before.Why? Because after cooking the meat roll and in order to be able to cut it into slices in the best way, it is preferable to let it rest for a few hours in the fridge. Would you dare to prepare it?
- 1 open veal fin for stuffing (800 g bunches)
- 12 slices of serrano ham
- 150 g of chopped mushrooms
- 100 g of chopped cooked chestnuts
- 50 g of chopped prunes
- Olive oil
- 2 onions julienned
- 2 Reineta apples, peeled, pitted and quartered
- 100 ml. muscatel wine
- 600 ml of water
- Sal Island
- We heat a tablespoon of olive oil in a frying pan and we sauté the mushrooms over high heat until tender. Then add salt and set aside.
- We spread the fin on the counter of veal and on top of this the ham, until it is completely covered.
- Then We distribute the mushrooms, chestnuts and plums on top of the ham.
- We roll the meat very tight trying to prevent the filling from coming out.
- Once rolled, We put the meat in a mesh for stuffed meats to prevent them from falling apart.
- We cover the bottom of a saucepan with a little olive oil and We mark the meat with high heat on all sides, salting it each time you turn it. Once the meat is marked, remove it and set aside.
- Now, we add a little more oil to the pan and sauté the onion over low heat until transparent.
- Then we return the meat roll to the casserole and We add the wine, water and a pinch of salt.
- We cover the casserole and We cook gently for at least an hour and a half, maintaining the boil and turning the meat.
- When the meat is almost ready We add the apples the casserole and cook for 10 minutes, until the apples are tender.
- We take the meat to a source to blend the sauce. And we reduce it afterwards, if necessary, so that it has the right consistency.
- We let the meat cool down completely.
- Then we cut the meat into slices and we warm it gently in the sauce before serving.
- We enjoyed the veal stuffed with mushrooms and chestnuts in sauce.