Apricot Veal Rolls on Mushroom Rice

READY IN: 1hr 20mins
Recipe by Jewelies

The original recipe uses steak. I prefer thin veal. It also used a slightly hotter oven, 200C. My oven cooks quite hot so I changed this to 180C.

Top Review by The Flying Chef

Yum, Yum and Yum is all I can say this is delicious. Had to make changes as to what I could buy from the store, couldn't get apricot nectar so I bought a can of apricots and blended, as they were in natural juice I added 1 Tablespoon apricot jam for sweetness. I also could not get a pack of onion soup mix only onion sauce pack so I used that. I bought 8 small veal medallions, used 1 small onion as I was only making for 2, added 3 slices of bacon, we can only buy streaky bacon here, so if making for 4 you would need more, if you can not buy normal good size bacon. Just wanted to share how to adapt if you can not get exact ingredients, but I am sure it turned out pretty close to how it should taste. I can only say this was awesome and we loved this, did less cooking time to account for small rolls. I served over wild rice cooked in vegetable stock personal preference and added some fresh chopped chives as well as the mushrooms. I would recommend this highly it really is soooo goood. A wonderful post easy quick and so full of flavour. Excellent Jewelies thanks for sharing

Ingredients Nutrition


  1. Preheat oven to 180°C.
  2. Saute bacon and onion in a medium pan until onion is tender.
  3. Spoon a little onto each piece of veal. Roll up and secure with a toothpick.
  4. Dust in flour, shaking off excess. Brown all over in hot oil. Transfer to an ovenproof dish.
  5. Combine nectar, soup mix and sauce and pour over rolls.
  6. Bake, uncovered for 1 hour or until cooked.
  7. Saute mushrooms in oil until tender. Add cooked rice and serve with rolls.

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