Rouladen (veal or beef rolls) are a veritable German classic that adds a touch of old-world nostalgia to your weekday dining table. You can make them with beef instead of veal; if you do, replace the chicken broth with beef broth.
- Portion size 4 servings
Ingredients
Method
In small bowl, whisk together sour cream, parsley, pickle juice, mustard and cornstarch; set aside.Between waxed paper or plastic wrap, pound veal to tenderize. On work surface, sprinkle veal with pinch each of the salt and pepper. Cover with cheese, leaving about 1/4-inch (5 mm) border. Place 2 pickle quarters on each piece and roll up, making sure no cheese is visible outside. Sprinkle with remaining salt and pepper; roll in flour to lightly coat.
In skillet, heat oil and butter over medium heat; fry veal rolls, turning often, until browned and just a hint of pink remains in centre of meat, about 8 minutes. Transfer to warm platter; keep warm.
Add onion to pan; saute scraping up brown bits, until softened and light golden, about 5 minutes. Stir in broth and bring to boil; reduce heat and simmer, stirring often, for 3 minutes.
Stir sour cream mixture into pan and simmer, stirring, for 2 minutes. Spoon over veal.
Makes 4 servings.
Nutritional facts Per serving: about
- Sodium 995 mg
- Protein 32 g
- Calories 297.0
- Total fat 14 g
- Potassium 598 mg
- Cholesterol 90 mg
- Saturated fat 6 g
- Total carbohydrate 11 g
%RDI
- Iron 11.0
- Folate 13.0
- Calcium 20.0
- Vitamin A 10.0
- Vitamin C 8.0
