ROLL OF VEAL WITH MUSHROOMS AND NUTS

Difficulty: Low

Servings: 4

Category: Main Entrees

Prep. Time: 180 min.

Ingredients

Preparation

Clean and slice the mushrooms. In a pan heat the oil with the garlic clove
left whole, sage and rosemary, add the mushrooms and cook for a few minutes.
Pour the wine into the mushrooms, let it evaporate, add salt and cover. Cook the mushrooms over medium heat
for about 15 minutes. Remove the garlic clove, sage and rosemary. Pepper and sprinkle with the chopped parsley.
Beat well the steak after it has been deprived of any fat edges. Above the steak lying ham, mushrooms, fontina cheese and chopped walnuts in this sequence.
Roll the whole thing and tied with string.
Put the roast in a pan in which you have previously melted butter, add the bouquet garni of herbs, and brown it in a way that takes color from all sides. Pour the wine and let it evaporate, pour in the broth and pepper, cover and simmer over low heat for at least 1 hour and 20 minutes. When cooked, remove the roast from the pan and keep warm.
Remove from the bottom of the bunch cooking odors, add the flour and allow to thicken.
Once ready serve the roast sliced ​​and coated with the sauce.