Veal roulade "Försterin" with potato and almond filling

Name: Veal roulade "Försterin" with potato and almond filling
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 4
Ingredients: 50 g ground almonds (without skin); 1 kg Triggered calf back (piece); 1/2 pck (750 g each) Pâte à boulettes "half & half" (rayon réfrigéré); 2 Egg Yolk; 7-10 Tbsp salt, pepper, nutmeg; 1 Onion; 1 Garlic clove; 3 Tomatoes; 250 g cherry tomatoes; 4 TABLESPOONS Oil; 250 ml dry white wine; 650 g mixed mushrooms (e.g. brown mushrooms, herb side-pieces and porcini); 6 Stem/s Oregano; 1 teaspoon, gestr. Cornstarch; 7-10 Tbsp Kitchen yarn

AUTHOR
Louis Ramirez

DIFFICULTY
very easy

RATING

Noble veal of format is cleverly filled with finished dumpling dough. Of course, you have refined it beforehand with ground almonds and a pinch of nutmeg... Tomato sauce and mushroom pan are sure to get to the roast immediately.

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 4

50 g ground almonds (without skin)
1 kg Triggered calf back (piece)
1/2 pck (750 g each) Pâte à boulettes "half & half" (rayon réfrigéré)
2 Egg Yolk
7-10 Tbsp salt, pepper, nutmeg
1 Onion
1 Garlic clove
3 Tomatoes
250 g cherry tomatoes
4 TABLESPOONS Oil
250 ml dry white wine
650 g mixed mushrooms (e.g. brown mushrooms, herb side-pieces and porcini)
6 Stem/s Oregano
1 teaspoon, gestr. Cornstarch
7-10 Tbsp Kitchen yarn

Directions

1
Lightly roast the almonds in a pan without fat, remove. Dab the veal back dry and cut in half lengthwise. Cut each piece flat to make a roulade (or simply have the butcher prepare it for you). Knead dumpling dough with almonds and egg yolk. Season with a little salt, pepper and nutmeg.
2
Spread the pieces of meat flat on the work surface, season. Spread half of the dumpling dough on each of the lower two thirds of the meat slices and smooth it down. Roll up from the long sides and tie together with kitchen string.
3
Peel and finely dice the onion and garlic. Wash the tomatoes, cut the big ones into pieces. Heat 2 tablespoons of oil in a frying pan. Fry the roulades all around. Fry the onion and garlic briefly. Add all tomatoes and fry. Season with salt and pepper. Add wine and bring to the boil. Rolls approx. 1 ½ Stew for about 1 hour.
4
Clean the mushrooms, wash them if necessary and, depending on size, leave them whole or halve them. Heat 2 tablespoons of oil in a frying pan. Sauté the mushrooms in it in portions. Season with salt and pepper. Wash oregano, shake dry, pluck off leaves, chop and sprinkle on top.
5
Remove the rolls from the roaster. Stir starch with a little water until smooth. Bind the tomato stock with it. Season to taste with salt and pepper. Cut the rolls into slices. Serve with tomato sauce and mushrooms. Rucola salad tastes good with it.
6
TIP: Any dumpling batter left? Simply form small dumplings out of it and serve them as a side dish. Otherwise freeze dough well packed.