John Myers
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Meat Dishes: Fine Veal Rolls
The perfect meat dishes: fine veal rolls recipe with a picture and simple step-by-step instructions.
- 300 g Veal schnitzel
- 1 piece Onion
- 30 g Butter
- 50 g Cooked ham
- Chopped fresh parsley
- 1 Can Tomato paste
- Salt
- Black pepper from the mill
- Sweet paprika
- 0,5 tsp Sage dried
- 2 tbsp Walnut oil
- 125 ml Beef stock
- 125 ml White wine
- 125 ml Sour cream
Preparation:
- Dice the onions very finely. Finely chop the ham and parsley.
- Fry the onions in butter until light brown, transfer to a bowl. Add the ham, parsley and the tomato paste and season to taste with salt, pepper, sage and paprika.
- Place the veal schnitzel between cling film, then brush with the filling. Wrap into roulades and stick together with roulade clips, roulade needles or wooden sticks soaked in water. (Tying with kitchen twine is also possible, of course)
- Heat the oil in a roasting pan (not to full heat, as the smoke point of waknut oil is lower than that of other oils) and sear the roulades on all sides for about 5 minutes. Deglaze with white wine. Then pour in the beef stock, put the lid on the saucepan and let it simmer over medium heat for 10 minutes. Season the sauce with sour cream (or sour cream, or Creme Fresh, or Creme Legere) to taste.
Serving suggestion:
- Serve the rolls with sour cream spaetzle (see my KB under side dishes) and salad (today I had lamb’s lettuce from my KB).
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