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Veal Roulade with Lemon Sauce Recipe

Veal Roulade with Lemon Sauce

Recipe Ingredients for Veal Roulade with Lemon Sauce

100 grams Tomatoes, sep
(Without oil) 4th Veal rolls à 150 g approx
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

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.


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