Veal royal style with brandy and pine nut sauce

7 servings

90 minutes

Veal in royal style with brandy and pine nut sauce is a dish worthy of a royal feast. It combines the tenderness of veal, the piquancy of prunes, and the aromatic taste of bacon, creating a harmony of flavors. The brandy and pine nut-based sauce adds noble notes, making this dish unforgettable. The recipe's origins trace back to Russian gastronomy, where the combination of meat rolls and rich sauces was a sign of culinary luxury. The dish is perfect for festive dinners, especially accompanied by mashed potatoes or crispy croquettes. It delights not only with its taste but also with its exquisite appearance highlighted by red currants. Such a recipe is a true symphony of flavors that can conquer even the most discerning gourmets.

Energy value per serving

• Calories: 870.1
• Proteins: 52.9g
• Fats: 50.4g
• Carbohydrates: 43.5g

Ingredients

• Carrot: 2 pc
• Celery stalk: 2 stem
• Onion: 6 head
• Vegetable oil: 3 tbsp
• Water: 150 ml
• Veal fillet: 1.2 kg
• Green: 1 bunch
• Pitted prunes: 12 pc
• Bacon: 300 g
• Meat broth: 400 ml
• Butter: 1 tbsp
• Pine nuts: 200 g
• Sugar: 2 tbsp
• Brandy: 120 ml
• Grated ginger: 1 tsp
• Corn flour: 2 tbsp
• Sea salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Finely chop the carrot, celery, and 3 onions, and lightly sauté in vegetable oil. Then add 150 ml of water and place the dish in a preheated oven at 220 degrees for 20 minutes.

   Required ingredients:

   • Carrot: 2 pieces
   • Celery stalk: 2 stems
   • Onion: 6 heads
   • Vegetable oil: 3 tablespoons
   • Water: 150 ml

2. Pound a piece of veal, season with salt and pepper to taste, sprinkle with herbs, place pitted prunes on the meat, wrap the fillet with strips of bacon, and tie it with kitchen twine.

   Required ingredients:

   • Veal fillet: 1.2 kg
   • Sea salt:  to taste
   • Ground black pepper:  to taste
   • Green: 1 bunch
   • Pitted prunes: 12 pieces
   • Bacon: 300 g

3. Place the roulade on top of the vegetables and return the dish to the oven for 45 minutes (30 minutes before cooking ends, pour 400 ml of meat broth over the meat).

   Required ingredients:

   • Meat broth: 400 ml

4. Finely chop three onions, lightly sauté in butter, add prunes (2-3 pieces) and pine nuts, sugar, brandy, and ginger. Heat the mixture for 10 minutes while stirring.

   Required ingredients:

   • Onion: 6 heads
   • Butter: 1 tablespoon
   • Pitted prunes: 12 pieces
   • Pine nuts: 200 g
   • Sugar: 2 tablespoons
   • Brandy: 120 ml
   • Grated ginger: 1 teaspoon

5. Then add the juice from frying the meat, 2 tablespoons of corn flour, and salt and pepper to taste, and heat the sauce while stirring for another 5 minutes.

   Required ingredients:

   • Corn flour: 2 tablespoons
   • Sea salt:  to taste
   • Ground black pepper:  to taste

6. Place the meat on a plate, drizzle with hot sauce, garnish with red currant sprigs, and serve with mashed potatoes or croquettes.