Ingredients:

3 lbs Boneless Veal Roast 1.35kg
4 teaspoons olive oil, divided 20ml
1½ cups chopped mushrooms 350 ml
½ cup finely chopped red bell pepper 120ml
2 cloves garlic, crushed
½ teaspoon dried rosemary, crushed 2.5ml
½ teaspoon salt 2.5ml
1/3 cup white wine 80ml
1/3 cup water 80ml

Methods:

Heat 2 teaspoons (10ml) oil in 10inch (25cm) nonstick skillet over medium heat.Add mushrooms,bell pepper and garlic cook 5 minutes or just until mushrooms are tender,stirring occasionally.Stir in rosemary.Remove from heat,cool.Unroll Boneless Veal Breast,trim excess fat.Sprinkle evenly with salt spread with cooled mushroom mixture.Roll up tie securely with kitchen string.Heat remaining 2 teaspoons (10ml) oil in Dutch oven over medium heat, brown veal roll on all sides.Add wine and water to pan.Reduce heat to low.Cover and simmer 1½-1¾ hours or until meat is tender.Remove to warm platter,cover with foil to keep warm.Cook remaining liquid over high heat until reduced by one-third.
Remove and discard string from veal roll and slice. Serve with sauce.