Apricot Veal Rolls on Mushroom Rice

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.

• Ready In: 1 hr 20 mins
• Serves: 4

Ingredients

• 2  slices bacon, chopped
• 1  onion, chopped
• 8  slices  veal schnitzels, pounded
•  seasoned flour, for dusting
• 2  tablespoons  oil
• 470  g  apricot nectar
• 1 (32 g) packet  onion soup mix
• 2  teaspoons Worcestershire sauce
• 150  g mushrooms, sliced
• 1  tablespoon  oil, extra
• 4  cups cooked rice

Directions

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.