Veal Roulades
Serve with boiled potatoes (dampfkartoffeln or parsley potatoes) or spaetzle noodles and red cabbage. Enjoy!
🍳 Cook: 120 min
Ingredients
| 8 | quick-cook (à la minute) steaks | |
| 1 tbsp | 15 ml | mustard |
| — | pickles | |
| 4 | ham | |
| 2 | leek (front onion) | |
| 4 tsp | 20 ml | fat/butter |
| 2 tbsp | 30 ml | flour |
| 1 cup | 240 ml | stock |
| 4 tbsp | 60 ml | white wine |
| 1 tbsp | 15 ml | tomato paste |
| — | onion | |
| — | garlic | |
| — | celery | |
| — | bay leaf | |
| 1 tsp | 5 ml | salt |
| 0.5 tsp | 2.5 ml | black pepper |
| — | pesto | |
| — | mozzarella | |
| — | sour cream (garnish) | |
| — | chopped parsley (garnish) |
Instructions
- Slice the meat if it is in one whole piece.
- Slice the pickles, chop the onion, garlic and celery.
- Spread each cutlet with mustard, add the ham, spread pesto, add a pickle and mozzarella.
- Roll up tightly into a roulade; tie if needed.
- Melt butter and olive oil and sear the rolls on all sides until golden. Remove them onto a plate.
- Put the onion, garlic and celery in the pan and sauté until softened.
- Add the wine, stock and tomato sauce. Once it warms, add the rolls back.
- Add bay leaf, a little salt and black pepper.
- Cover and leave on low heat for about 2 hours, turning the rolls from time to time.
- Remove from the heat and keep the rolls warm.
- Purée the sauce with the sour cream and flour. Season and, if needed, finish cooking the sauce until thickened.
- Return the roulades into the sauce until serving.
- Serve with boiled potatoes (dampfkartoffeln or parsley potatoes) or spaetzle noodles and red cabbage.
- Enjoy!