Stuffed roast veal with mushroom

Every sunday, we prepare a more elaborated meal that we all eat together. We always that the time to cook something new which is not ordinnary. Last sunday, we made a stuffed roast veal with mushrooms as a side.

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Ingredients for the veal and the stuffing 800g veal 100g mushrooms 1 petit suisse 10 chive spring Salt Pepper 2 shallots Ingredients for the sauce 100g mushrooms 1 onion 20cl of white wine 100g bacon strips 15cl of beef stock Ingredients for the side 1kg mushrooms 2 shallots Salt Pepper 3 tablespoon cream Finely dice mushrooms and shallots Chisel cives. Mix mushrooms, shallots, cives and yogurt. Season with salt and pepper. Cut the veal in half lengthwise. Evenly spread this mixture on one side of the veal. Then cover it if the other side of the veal. Using kitchen twine tie up the veal roast so that the stuffing stay inside while cooking. Cut remaining mushrooms in quarters. Dice the onion. Heat oil in a casserole . Cook the veal on each side until brown, about 3 minutes for each side. Remove the veal from the casserole. Cook onion and mushrooms for 5 minutes. Put back the veal. Pour the stock Reduce heat to medium / low, cover with a lid and cook for 30 minutes. Meanwhile, dice the mushrooms for the side. Finely dice shallots. Heat oil in a pan, cook shallots until translucent. Add mushrooms, season with salt and pepper. Cook with a lid on for 10 minutes. Then strain the excess water. Cut the twine of the veal roast. Slice the veal roast. Serve with the sauce and the mushrooms.