Veal Roulades In Oven

Veal Roulades In Oven

Ingredients:
6 pieces of veal with thickness 1.5 cm, each 6 oz (175 g)
2 tablespoons butter

Directions:
For the filling: ground black pepper and salt to taste, 6 coffee spoons mustard, 1 sliced
onion, 4 oz (120 g) bacon cut into thin strips, 3 pickled cucumbers cut into strips
For the sauce: 2 tablespoons vegetable oil, 1 diced onion, 1 carrot cut into thin rings, 11 oz
(300 g) fresh field mushrooms cut into chunks, ground black pepper and salt to taste, ½
cup white wine.
Way of preparation:
Hammer the pieces of meat with a wooden kitchen hammer. Sprinkle with salt and pepper,
smear them with mustard. Put on top of each a slice of bacon, onion rings and pickled
cucumbers. Wrap each piece of meat on a roll. Pierce with toothpick in order to avoid
leaking the stuffing. Heat 2 tablespoons of butter and fry the roulades on each side for 2
minutes. Remove them from the pan and put them in a tray. Put the tray in the preheated
oven to 392°F (200°C).
To prepare the sauce First place the oil in a pan (in which the roulades were fried). When
warm add the onions, carrots and mushrooms. Season them with salt and pepper to taste.
Saute them until all the liquid evaporates. Pour over them with the wine and 1 1/2 cup
water. Allow the mixture to a boil. Remove the tray from oven and pour over the roulades
with mushroom mixture. Return tray to oven and continue baking until the meat is cooked
(about 30 minutes). Serve the dish warm.
Combines with:
Vegetable, meat and fish salads, sauces and soups cooked by recipes from the books to
properly combine the foods; mushrooms, olives, pickles, mustard
89. VEAL STEAK WITH A SIDE OF PORCINI MUSHROOMS
Ingredients for 4 servings: