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🍽️ Fillings for Beef and Veal Roulades

311 kcal · 30 min · 4 servings

Ingredients

• 1 beef roulade
• 1 slice bacon
• 1 tsp mustard
• 1 small onion
• 1 pickle
• salt (pepper)
• 1 beef roulade
• 1 slice cooked ham
• 1 tbsp cream cheese
• 2 mushrooms (sliced)
• 20 g leek ring
• salt
• pepper
• fresh thyme
• 1 veal roulade
• 1 slice bresaola
• 1 slice emmental
• 1 handful fresh, blanched spinach leaves
• 1 clove of garlic (sliced)
• salt
• 2 fresh sage leaves
• pepper
• 1 beef roulade
• 2 tbsp sauerkraut
• 0.25 red bell pepper (cut into strips)
• salt
• pepper
• curly parsley

Instructions

1. 1. Flatten the meat for the beef roulades using the back of your hand.
2. 2. Season the meat and spread the filling evenly over it.
3. 3. Leave a small edge of meat uncovered.
4. 4. Roll the roulade up tightly.
5. 5. Secure the roll with a toothpick.
6. 6. Heat 2 tablespoons of oil in a pan.
7. 7. Sear the roulades on all sides over high heat.
8. 8. Pour in liquid until the roulades are half-covered.
9. 9. Let the roulades simmer in a covered pot for about 1.5 hours.
10. 10. Strain the sauce base through a sieve.
11. 11. Sear the veal roulades in butter over medium heat for 4–5 minutes.
12. 12. Deglaze the meat with 250 ml of white wine.
13. 13. Let the roulades simmer covered for about 15 minutes over medium heat.
14. 14. Enhance the sauce with cream.

Nutrition per serving

• kcal: 311
• Protein: 45 g · Fett/Fat: 13 g · Carbs: 3 g