Ralf’s veal roulade3 comments Oct 20th, 2010 | By Tobias | Category: Meat and Poultry, Recipes
This veal roulade is a very untypical recipe for my blog as it hat nothing much to do with Mediterranean food. Still I need to post some Austrian or German food as well. It was a cooking evening with Ralf and at least we tasted some Greek wine while cooking and later on with the food.
The only Mediterranean ingredient is the anchovies that we have added to the recipe. Unusual for this this but it tastes great.
Preparation time: 20 minutes
Cooking time: 30-40 minutes
- 8 veal schnitzel
- 4 carrots
- 6 pickled cucumbers (gherkins)
- 8 anchovies
- 4 tbsp capers
- 8 tbsp mustard
- 2 white onions
- 8,5 fl oz red wine
- 25 fl oz beef stock
- some clarified butter
- salt and pepper
Have your butcher cut the schnitzel really thin.
Wash the carrots and cut them into sticks. Also cut the pickled cucumber into sticks.
Put the schnitzel onto a plate. Spread a table spoon of mustard on in. Now lay some pickles, some carrot, some capers and one anchovy on top of the mustard and role the schnitzel. Pin the roll with a tooth pick, so it stays. Repeat these steps for all the 8 schnitzel.
You can pepper the meat. Usually it won’t need much salt as the anchovies are containing enough salt.
Heat up a heavy pan and fry the roulades in the clarified butter for a couple of minutes from all sides. They should get some color. Then remove them from the pan and put them aside.
Meanwhile dice the onions. Add them to the pan and fry them until brown. Add the wine and let it boil for a minutes. Now add the beef stock and return the roulades to the pan. The meat should be just covered in liquid. Let the dish boil uncovered for 30 minutes on low heat. The sauce should have reduced by then and the meat will be tender. Rotate the roulade occasionally.
I served this dish with home made pasta.