Roast veal stuffed with herbs and mushrooms

Ingredients for 2 servings:

• 400 g veal (topside, breast or shoulder)
• 3 onions
• 2 garlic cloves
• 0.2 bunch tarragon
• 0.2 bunch thyme
• 0.2 bunch of parsley
• 3 tbsp mustard
• 3 slices of toast
• 100 g mushrooms
• 1 dash of olive oil
• 1 carrot(s)
• 1 cup white wine, red wine or broth
• 1 pack of gravy powder (gravy), if needed
• 1 shot of sherry
• Spice mix (roasting seasoning)
• salt and pepper

Instructions

Working time approx. 40 minutes; Rest period approx. 1 day; Total time approx. 1 day 40 minutes

in the roasting bag

Pound the veal flat; veal escalopes can also be used. Chop 1 onion, 2 garlic cloves, tarragon, some of the thyme, and parsley, and mix with 1 tablespoon of mustard. Crumble the toast and finely chop the mushrooms. Add to the onion and herb mixture and mix everything into a firm paste. Season with salt and pepper. Spread it on the meat, roll it up, and tie it so that no more filling is visible. Mix olive oil with a little mustard, sherry, and roast seasoning. Place the rolled roast in a plastic bag with the meat. Marinate the whole thing in the refrigerator for at least 24 hours. Place 2 peeled and sliced ​​onions, 1 trimmed and sliced ​​carrot, and the remaining thyme in a roasting bag. Add the meat and the marinade, add a dash of sherry, and seal the bag. Roast at 180 degrees Celsius for 1 hour (30 minutes is sufficient for schnitzels), then remove from the foil and roast uncovered for another 30 minutes. Pour the vegetables and cooking juices from the bag into a saucepan and bring to a boil. Add a little wine or stock. Strain through a sieve and thicken with a little gravy powder, if desired. Season to taste with salt, pepper, mustard, sherry, and other spices.