John Myers
Roulades with Spring Onion and Veal Filling
The perfect roulades with spring onion and veal filling recipe with a picture and simple step-by-step instructions.
for the sauce
- Spice mix for roasts
- 2 small Onions
- Sunflower oil
- 500 g Roast veal
- 1 handful Parsley fresh, just the leaves
- 2 piece Eggs
- 1 bunch Spring onion
- Salt
- Black pepper from the mill
- 1 piece Carrot
- 2 piece Onions
- 3 tbsp Tomato paste
- 3 tbsp Red wine
- 3 glasses Beef stock
- 3 tbsp Butter
- 3 tbsp Wheat powder to set
- For the filling, peel and finely dice the onions, then brown them nicely in a little sunflower oil, then leave to cool a little on a plate. Pluck the parsley leaves from the stalk and cut finely.
- Put the roast veal in a bowl, add the eggs, onions and parsley and mix well with a whisk, then add a little salt to taste.
- Clean the spring onions, cut off as much of the white as the roulades are wide, then halve these sticks and cut the rest into fine rolls. For the sauce, peel the carrot and chop it roughly. Peel and quarter the onions.
- Spread the roulades on the worktop and season well. Brush with the sausage meat and put the spring onions on top, fold in the sides a little and roll up the roulades tightly from below and fix with a skewer.
- Heat a roaster and sear the roulades without fat on all sides, then add the butter and toss the roulades in it and fry a little more. Take out the roulades and prepare them.
- Add a little more sunflower oil and fry the sauce vegetables, add a little tomato paste and roast everything nicely. Deglaze with a dash of red wine and reduce a little. Now pour in the stock, add the roulades again, put the lid on and let simmer on low heat for a good hour.
- Either puree the sauce now, if you like it creamy, or fish out the vegetables. Take out the roulades as well. Mix 4 tablespoons of wheat powder with a little water until smooth and bind the sauce with it. Bring to the boil briefly. Then add the roulades and the finely chopped spring onions and simmer everything again on a low heat without a lid for about 30 minutes. Maybe some more to taste.
- Then arrange as you like with side dishes.
- A beer sauce also tastes very good with these roulades, instead of the wine, a quarter liter of beer to deglaze and then, depending on your taste, another half a liter of a strong beer with the stock.
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