Veal Roulade with Lemon Sauce Recipe
Recipe Ingredients for Veal Roulade with Lemon Sauce
| Amount | Ingredient |
|---|---|
| 100 grams | Tomatoes, sep |
| (Without oil) | 4th Veal rolls à 150 g approx |
| Pepper | |
| Pepper | |
| 1 tsp | Oregano, sep |
| 2 tbsp | |
| Capers | 2 tbsp |
| Butter | 2 pcs |
| Onions | 1st Celery, medium size |
| 100 grams | Tomato paste |
| 300 ml | Red wine |
| 1st Lemon, untreated, into slices | 1 tbsp |
| Sugar syrup | |
| Thickener, dark | 300 ml |
| Broth |
Veal Roulade with Lemon Sauce Recipe Directions
1 Cut the tomatoes in a bowl, soak with boiling water and 20 min. Then drain, drain tomatoes and chop finely. Rinse the meat, pat dry, season with salt, pepper and oregano.
2 tomatoes, stir the capers, salt and pepper, mix to give the rolls. Roll up the meat and tie with kitchen string.
3 Preheat the oven to 180 degrees (convection oven 160 degrees) Preheat. Remove onions and chop finely. Peel the celery, wash and chop finely. Heat the butter in a roasting pan, fry rolls around in it. Add vegetables and saute. Stir in tomato paste, fry briefly, deglaze with red wine, broth and bring to a boil. Add lemon slices, syrup, stir and cook everything in the oven for about 70 minutes.
4 After taking the end of cooking beef olives, lemon in the sauce and keep warm. Heat the sauce through a sieve, if necessary, thicken with a little gravy thickener salt and pepper. Rolls on plates, garnish with lemon, herbs and salad maybe. These noodles taste.
