7.02.2011

Veal Stuffed with Caramelized Onions, Apples and Goat Cheese

4 thin veal steaks
1 large vidallia onion
4 tbsp white vinegar
1 jar (4oz) apple sauce
1 large apple
4 oz goat cheese
lemon thyme
olive oil
salt+pepper

Marinate, sliced half circles of onion in vinegar with some salt to taste for 5 hours (this can be done overnight).  Drain off the vinegar, lay onions on paper towels to dry. 

In a pan, caramelize the onions in olive oil until golden.  Add in pealed, cored apple slices about 1/2 inch in size.  Roast on medium heat until the apples are just beginning to soften.  Remove from heat, add apple sauce and season with salt and pepper.
Season the steaks and split the filling among them.  Add a sprig of lemon thyme and about 1oz of goat cheese to each.  Roll the veal around the stuffing and secure with bamboo skewers.  Spray with olive oil and carefully place on a hot grill.  Flip after 2-3 minutes.  Continue for another 2-3 minutes on the other side.  Remove from heat. Serve with balsamic reduction.

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