Veal and cucumber roll
3 servings
120 minutes
Veal and cucumber roll is an exquisite dish of European cuisine that harmoniously combines the tenderness of meat, the spiciness of smoked products, and the refreshing tartness of pickled cucumbers. Historically, such rolls were popular in aristocratic homes in Europe where complex flavor combinations were valued. During preparation, the meat absorbs the aromas of bacon and ham, while the egg layer adds tenderness. Baking in the oven makes the roll juicy, and mustard sauce complements it with spicy notes. This dish is perfect for a festive table, served sliced into rings with thick sauce.
1
Cut the veal into a large flat piece. Pound well, season with salt and pepper. Slice the bacon and smoked meat very thinly and place on top of the meat.
- Veal fillet: 400 g
- Salt: to taste
- Ground black pepper: to taste
- Smoked bacon: 40 g
- Ham: 40 g
2
Chop the cucumber finely. Beat the eggs and lightly fry in oil (until half-cooked). Let it cool slightly and layer it on the meat. Sprinkle with chopped cucumber on top.
- Pickles: 1 piece
- Chicken egg: 2 pieces
- Butter: 20 g
3
Roll the prepared meat into a roulade, tie it with kitchen twine, and fry on all sides for 5 minutes.
4
Place the roll in a baking dish, pour in water to a height of 1 cm, cover with a lid or foil, and bake at 160 degrees for 1 hour.
5
Strain the juice released during frying and immediately (without letting it cool) mix it with starch, add mustard, and whisk well.
- Potato starch: 1 tablespoon
- Grainy mustard: 1 tablespoon
6
Slice the roll into rings and generously drizzle with sauce.