Veal rolls in mushroom sauce
Estimated reading time: 5 minutes
This is a delicious recipe with a Flemish/French background. Known in Belgium as the headless bird, in France as Paupiettes. In the Netherlands we have a comparable product: the slavink (or cattle finch). This recipe is a bit more luxurious with just a few other ingredients but not complicated to make. The cheese that we roll into the rolls is the well-known Port Salut. Port Salut is traditionally a monks cheese. The name Port Salut has been registered since 1874 and thus has a long history. The Notre-Dame du Port-du-Salut Abbey in the Pays de la Loire department made the cheese until the monks had to flee because of the French Revolution. Today, the factory is located on the German border and has lost its crust cheese, so it has a crust that can be eaten. Get started quickly with these veal rolls in mushroom sauce!
And this is how you make the veal rolls in mushroom sauce:
-Clean and chop the onion, do the same with the garlic cloves and set it aside on a plate until use.
-First take the schnitzels and place them on a cutting board. Make sure they are well flat and place 2 slices of bacon per schnitzel on the meat. Then place a slice of Port Salut on the bacon and then roll up the schnitzels tightly. With the twine you make nice tight packages of the meat and then roll them through the rosemary so that there is a nice layer on the meat all around.
-Clean the mushrooms well and cut them into quarters. Take a frying pan and fry the mushrooms in it until they are golden brown and then set them aside.
Baking the rolls:
- Take a frying pan and add some olive oil again and add the veal rolls. Fry the rolls on all sides until nicely browned.
-When all sides are fried, add the onion and chopped garlic and fry for a while. Sprinkle some salt and pepper and then deglaze with the white wine. Add the crème frache to the pan with a spoon and stir gently until it has completely softened and has been mixed with the wine to form a nice white sauce.
-Now let the veal rolls simmer gently for about fifteen minutes so that they are completely cooked on the inside.
-While the rolls are stewing, cook the rice until tender and finely chop the parsley to garnish the rice later. baking veal rolls
-If your sauce is still a bit too liquid for your liking, you can always make a cornmeal paste by mixing 1 tablespoon of cornflour with some water and stirring well. You then add this to the sauce and stir it briefly. The mushroom sauce will then thicken a bit.
Veal rolls in mushroom sauce
As the final step in the preparation process of this tasty meal, it's time to get out the plates. Then take a small bowl and use it to scoop a nice, round portion of rice onto the plate. Place the veal rolls next to the rice and cover them generously with the delicious mushroom sauce. To complete the presentation of the dish, sprinkle some fresh parsley over the whole as a garnish. However, do not forget to cut the strings from the veal rolls and remove them before serving the dish. This will make the dish look even more attractive and easier to eat. Once everything is in place, it's time to enjoy this delicious meal.
Here you will find the complete recipe with all the ingredients you need. I hope you have fun preparing the dish below.
Veal rolls in mushroom sauce
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And this is how you make it:
- Clean and finely chop the onion, do the same with the garlic cloves and set aside in a bowl until use.
- First take the schnitzels and place them on a cutting board. Make sure they are well flat and place 2 slices of bacon per schnitzel on the meat. Then place a slice of Port Salut on the bacon and then roll up the schnitzels tightly. With the twine you make nice tight packages of the meat and then roll them through the rosemary so that there is a nice layer on the meat all around.
- Clean the mushrooms well and cut them into quarters. Take a frying pan and fry the mushrooms in it until they are golden brown and then set them aside.
Baking the rolls:
- - Take a frying pan and add some olive oil again and add the veal rolls. Fry the rolls on all sides until nicely browned.
- When all sides are fried, add the onion and chopped garlic and fry for a while. Sprinkle some salt and pepper and then deglaze with the white wine. Add the crème frache to the pan with a spoon and stir gently until it has completely softened and has been mixed with the wine to form a nice white sauce.
- Now let the veal rolls simmer gently for about fifteen minutes so that they are completely cooked on the inside.
- While the rolls are stewing, boil the rice and finely chop the parsley to garnish the rice later.
- If your sauce is still a bit too runny for your liking, you can always make a cornflour paste by mixing 1 tablespoon cornflour with some water and stirring well. You then add this to the sauce and stir it briefly. The mushroom sauce will then thicken a bit.
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Baking veal rolls in mushroom sauce
I'm going to make this recipe of the veal rolls on Christmas Day,
But I think you should add the mushrooms after the onion and garlic?
And I bake the veal rolls first, then take them out of the pan, keep them warm and make the sauce separately.
I tried them today. Very successful.
The real person!
The real person!
How nice to hear!
This is a delicious combo
Delicious piece of meat