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🍽️ Veal Roulades with Green Asparagus and Porcini Sauce

504 kcal · 30 min · 4 servings

Ingredients

• 4 slices veal cutlet (approx. 140 g from the top round)
• 500 g green asparagus
• 1 tbsp hot mustard
• 4 slices Parma ham
• 200 g porcini mushrooms
• 1 shallot
• 1 garlic clove
• 5 tbsp vegetable oil
• salt
• pepper (from the mill)
• 1 tsp tomato paste
• 100 ml rosé wine
• 300 ml veal stock
• 2 tbsp butter

Instructions

1. 1. Wash the meat slices and pat them dry with a kitchen towel.
2. 2. Pound the meat flat with a meat mallet.
3. 3. Peel the bottom third of the asparagus stalks.
4. 4. Spread the meat slices thinly with mustard.
5. 5. Place slices of ham on the meat.
6. 6. Place the asparagus stalks on the ham.
7. 7. Roll the meat up tightly.
8. 8. Secure the rolls with toothpicks.
9. 9. Clean the porcini mushrooms and halve or quarter them depending on size.
10. 10. Peel the shallot and the garlic.
11. 11. Finely dice the shallot and the garlic.
12. 12. Salt and pepper the meat roulades.
13. 13. Fry the rolls in 2 tablespoons of hot oil until browned on all sides.
14. 14. Remove the rolls from the pan.
15. 15. Fry the porcini mushrooms in 2 tablespoons of oil until browned.
16. 16. Remove the mushrooms from the pan.
17. 17. Sweat the shallot and garlic in the pan juices with the remaining oil.
18. 18. Stir in the tomato paste.
19. 19. Deglaze the mixture with wine.
20. 20. Let the liquid reduce slightly.
21. 21. Pour in the meat stock (fond).
22. 22. Let the sauce reduce to half its volume.
23. 23. Place the meat roulades into the sauce.
24. 24. Simmer the rolls covered for approx. 30 minutes.
25. 25. Remove the toothpicks from the rolls.
26. 26. Plate the roulades.
27. 27. Thicken the sauce with the cold butter.
28. 28. Let the mushrooms heat through briefly in the sauce.
29. 29. Season the sauce with salt and pepper.
30. 30. Drizzle the sauce over the roulades.

Nutrition per serving

• kcal: 504
• Protein: 58 g · Fett/Fat: 26 g · Carbs: 5 g