Louisiana Rolled Veal Roast

• 1 (4- to 5-pound) veal rump roast, butterflied
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 tablespoon olive oil
• 1/2 cup finely chopped onion
• 2 cloves garlic, minced
• 1/4 teaspoon hot sauce
• 1/4 cup olive oil
• 2 cups sliced fresh mushrooms
• 1 cup finely chopped, cooked ham
• 2 cups soft breadcrumbs
• 1/4 cup milk
• 1/8 teaspoon dried whole marjoram
• 1/8 teaspoon dried whole thyme
• 1 teaspoon all-purpose flour
• 2 cups beef broth
• 1 cup rose wine
• 1/2 cup finely chopped onion
• 1/2 cup finely chopped celery
• 1/2 cup finely chopped green pepper
• 2 bay leaves
• 3 tablespoons all-purpose flour
• Lemon slices

1. Spread roast open; pound to 1-inch thickness with a meat mallet.
2. Sprinkle salt and pepper over entire surface of roast; rub with 1 tablespoon olive oil.
3. Saute 1/2 cup onion, garlic, and hot sauce in 1/4 cup olive oil in a large skillet until onion is tender. Add mushrooms and ham; cook 5 minutes. Remove from heat. Add breadcrumbs and milk; mix well.
4. Place stuffing mixture on roast, leaving a 1/2-inch margin. Roll up jellyroll fashion, enclosing the stuffing completely. Tie securely with string. Sprinkle roast with marjoram, thyme, and 1 teaspoon flour.
5. Place in a well-greased shallow roasting pan. Insert meat thermometer, if desired. Bake at 500u0b0 for 25 minutes or until roast is browned.
6. Combine broth, wine, 1/2 cup onion, celery, green pepper, and bay leaves, mixing well. Reduce heat to 375u0b0. Pour gravy mixture over roast, and bake 45 minutes or until meat thermometer registers 170u0b0 (well done), basting occasionally. Transfer roast to a serving platter; remove string. Let stand 10 minutes before slicing. Reserve pan drippings
7. Combine 3 tablespoons flour and a small amount of water to form a smooth paste. Stir into pan drippings. Cook over medium heat, stirring constantly, until thickened and bubbly. Remove bay leaves; discard. Slice roast, and serve with gravy. Garnish with lemon slices.

veal rump roast, salt, pepper, olive oil, onion, garlic, hot sauce, olive oil, mushrooms, breadcrumbs, milk, marjoram, thyme, flour, beef broth, rosue wine, onion, celery, green pepper, bay leaves, allpurpose, lemon slices

Taken from www.myrecipes.com/recipe/louisiana-rolled-veal-roast (may not work)