Veal rolls
2 servings
50 minutes
Veal rolls are a refined dish of European cuisine that combines the tenderness of meat, the aroma of spices, and the rich flavor of the filling. The recipe's origins trace back to ancient gastronomic traditions where meat was enriched with spicy and piquant additions. In this version, veal tenderloin is carefully stuffed with a mixture of sautéed mushrooms, red onions, breadcrumbs, and fresh parsley, with a tangy note of Dijon mustard and lemon zest. Wrapped in bacon, the rolls acquire juiciness and an appetizing golden crust. Long simmering in a fragrant sauce with garlic and mustard allows for the deep flavor bouquet to unfold. The dish is served with rice or potatoes, harmoniously complementing the exquisite meat accent. This exquisite treat is perfect for a family dinner or festive gathering, awakening true enjoyment.
1
Place the lard in a large skillet over medium heat.
- Salo (cured pork fat): 100 g
2
Once the fat starts to melt, add the chopped onion and mushrooms.
- Red onion: 100 g
- Button mushrooms: 50 g
3
Increase the temperature and cook for about 6 minutes. Then remove from heat, transfer to a medium bowl, and leave the fat in the pan.
4
In this bowl, add lemon zest, bread crumbs, parsley, half a teaspoon of Dijon mustard, and an egg. Season with salt and pepper. Mix everything thoroughly and set aside.
- Lemon zest: 5 g
- Breadcrumbs: 10 g
- Chopped parsley: 10 g
- Dijon mustard: 20 g
- Chicken egg: 1 piece
- Salt: to taste
- Ground black pepper: to taste
5
Slice the veal tenderloin into 8 thin pieces, lightly pound them. Season with salt, pepper, and add thyme.
- Veal tenderloin: 240 g
- Fresh thyme: 5 g
- Salt: to taste
- Ground black pepper: to taste
6
Place the prepared filling in the center of each slice. Wrap it up, cover with bacon, and tie it with twine or string.
- Smoked bacon: 8 pieces
7
Heat the pan with leftover fat. Fry the rolls until golden brown on both sides.
8
Add water to almost completely cover the meat and simmer for 10 minutes.
9
Add garlic and the remaining mustard. Stir in the flour, reduce the heat, and continue cooking on low for 30 minutes.
- Garlic: 2 cloves
- Dijon mustard: 20 g
- Wheat flour: 50 g
10
In the end, you should have a fairly thick sauce. Serve it with rice or boiled potatoes.
