How to make it

  • Heat 2 teaspoons oil in Dutch oven over medium heat until hot.
  • Add mushrooms, bell pepper and garlic; cook and stir 5 minutes or until tender.
  • Stir in olives and rosemary; cool.
  • Unroll veal breast; trim fat. Spread filling over veal, leaving ¾-inch (2cm) border.
  • Starting at short end, roll up jelly-roll fashion; tie with string.
  • Heat 2 teaspoons oil in same pan over medium heat until hot. Add veal; brown evenly.
  • Pour off drippings.
  • Add Marsala and 1/3 cup water; bring to a boil.
  • Reduce heat; cover tightly and simmer 1½ to 1¾ hours or until veal is fork-tender.
  • Remove veal; keep warm. Skim fat.
  • Bring cooking liquid to a boil; cook until reduced to ¾ cup, stirring occasionally.
  • Carve veal.
  • Serve over pasta with sauce.
  • Recipe Source: Beef Industry Council

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