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🍽️ Styrian Veal Roulades

440 kcal · 30 min · 4 servings

Ingredients

• 2 tbsp pumpkin seeds
• 200 g carrots (2 carrots)
• 760 g veal roulades (4 veal roulades)
• salt
• 2 onions (or large shallots)
• 2 garlic cloves
• 2 tbsp oil
• 2 tbsp tomato paste
• 1 tsp paprika powder (hot)
• 100 ml dry sherry (or white wine or cranberry juice)
• 400 ml poultry broth
• 150 ml soy cream
• pepper

Instructions

1. 1. Lightly toast the pumpkin seeds in a pan without adding any extra fat.
2. 2. Remove the pan from the heat and let the seeds cool down briefly on a plate.
3. 3. Roughly chop the cooled pumpkin seeds.
4. 4. Peel the carrots.
5. 5. Grate the peeled carrots coarsely using a box grater.
6. 6. Pat the veal slices for the roulades dry with kitchen paper.
7. 7. Lay the meat slices side by side on your work surface.
8. 8. Lightly salt the meat.
9. 9. Distribute the chopped pumpkin seeds evenly over the meat.
10. 10. Distribute the grated carrots evenly over the meat.
11. 11. Lightly salt the filling as well.
12. 12. Roll the roulades up tightly.
13. 13. Secure the roulades with toothpicks so they do not unroll.
14. 14. Peel the onions.
15. 15. Peel the garlic.
16. 16. Finely chop the onions and garlic.
17. 17. Heat oil in a frying pan or a casserole dish.
18. 18. Sear the roulades on all sides over high heat.
19. 19. Remove the seared roulades from the pan and set them aside.
20. 20. Add the chopped onions and garlic to the hot pan.
21. 21. Sauté the vegetables for about one minute.
22. 22. Stir the tomato paste into the pan.
23. 23. Add the paprika powder.
24. 24. Continue to sauté the mixture for about one minute.
25. 25. Pour the sherry into the pan.
26. 26. Let the liquid reduce completely.
27. 27. Pour the broth into the pan.
28. 28. Bring the sauce to a boil.
29. 29. Place the roulades back into the pan.
30. 30. Cover the pan.
31. 31. Simmer the roulades over medium heat for about 50 minutes.
32. 32. Wrap the finished roulades in aluminum foil to keep them warm.
33. 33. Strain the sauce through a sieve into a clean pot.
34. 34. Add the soy cream to the sauce in the pot.
35. 35. Bring the sauce with the cream to a boil.
36. 36. Season the sauce finally with salt and pepper.
37. 37. Serve the roulades together with the hot sauce.

Nutrition per serving

• kcal: 440
• Protein: 60 g · Fett/Fat: 18 g · Carbs: 6 g