This is a wonderful easy recipe to make it tastes wonderful and we really enjoyed it. I had to make several changes from the original recipe listed as I could not get certain ingredients listed, so I adapted for what would be similar, so the end result would turn out how it was meant to. I made this for part of the recipe swap I am in If you want to view the original recipe please click here. I was the first person to review this one so there are no more pictures or reviews. I have listed the changes I made below.

Ingredients

3 slices bacon, streaky bacon, chopped finely
1 Small onion, chopped finely
8 Small veal medallions, pounded
Seasoned flour, for dusting
1 Tablespoons oil
1 Can apricots, in natural juice
1 Tablespoon apricot jam
1 Packet onion sauce mix
2 Teaspoons Worcestershire sauce
120g Mushrooms, sliced
1 tablespoon butter
1 Sachet wild rice, for 2 people
2 Tablespoons chopped fresh chives
2 Teaspoons vegetable stock granuels

Method

1. Preheat oven to 180°C.

2. Saute bacon and onion in a 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 Blend apricots until smooth, add jam combine well, add soup mix and sauce and pour over rolls.

6 Bake, uncovered for 20-30 Min’s or until cooked. Add a little water if the sauce gets to thick.

7. Add some water to a pan enough to cover rice sachet, add vegetable stock, bring to the boil, add rice sachet and cook until tender. Remove sachet drain, cut open pour rice into a bowl.

8. Saute mushrooms in butter until tender, add to rice along with chopped chives.

To serve: Place rice on plates, top with veal rolls and pour sauce over.

All photos taken by me unless otherwise stated.