Calf Roulade
Calf roulades are a recipe featuring fresh ingredients from the calf category. Try this and other recipes from Spoonsparrow!
Ingredients
- 250 g frozen peas and carrot mix
- 2 large calf schnitzels (400 g each, about 1 cm thick)
- Salt
- freshly ground pepper
- Sweet Paprika Powder
- 300 g calf blood sausage (uncooked)
- 4 Sage leaves
- flour
- 2 tbsp oil
- 1 tbsp butter
- 250 ml white wine
- 125 ml meat broth (ready-made)
- 200 ml heavy cream
Instructions
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1.
Thaw peas and carrots according to instructions. Place calf schnitzels in a freezer bag and gently flatten with a heavy pan. Season the meat with salt, pepper, and paprika.
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2.
Drain the peas and carrots well. Mix the calf blood sausage with the vegetables and spread over the schnitzels. Finely chop sage leaves and sprinkle on top. Roll up the schnitzels and secure with a wooden or skewer stick. Dust the roulades lightly with flour.
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3.
Heat oil and butter in a pan. Brown the calf roulades. Deglaze with white wine and add broth. Cover and simmer for about 50-60 minutes.
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4.
Remove the roulades from the pot and keep warm. Pour in cream and reduce until thickened. Season sauce with salt and pepper. Slice the roulades and serve with sauce.
