Christmas veal roulades

Ingredients for 4 servings:

• 4 large veal roulades (large, wide slices)
• 2 m.-sized apples, sweet and sour
• 200 g dried fruits such as plums, apricots, dates and figs, according to taste.
• 2 shallots
• 800 ml veal or beef stock (2 glasses)
• 100 ml Calvados
• salt and pepper
• Paprika powder
• oil
• possibly sauce powder

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 2 hours; Total time approx. 3 hours

with apple and dried fruit filling

For the filling, peel, core, and slice the apples. Cut the dried fruit into approximately 1 cm pieces. Finely chop the shallots. Heat a little oil in a pan and fry the shallots. After about 2 to 3 minutes, add the apples and dried fruit and fry for another 2 to 3 minutes at medium heat, then deglaze with Calvados and simmer for about 2 to 3 minutes. Season the veal roulades on both sides with salt, pepper, and paprika. Spread 1/4 of the filling on each wide side of the roulades. Fold in the sides slightly, roll up the roulades, and secure with toothpicks. Heat a little oil in a pan and sear the roulades on all sides. Everything up to this point can easily be done the day before! Place the seared roulades in a roasting pan with a lid and add the veal or beef stock. Preheat the oven to approximately 170 to 180 degrees Celsius (I started at 170 degrees Celsius and then after about 60 minutes, I set it back to 180 degrees Celsius). Braise in the sauce for approximately 120 to 130 minutes. For the sauce, bring the meat juices to a boil and, if necessary, add gravy powder until the desired consistency is reached. Serve with boiled potatoes and salad!