Kalb Rouladen with Herb-Seasoned Filling
Herbed calf roulades stuffed with fresh ingredients from the calf category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 Spring onion
- 1 Garlic clove
- 150 g bratwurst meat
- 1 tbsp freshly chopped herbs (e.g., thyme and parsley)
- Salt
- Pepper (freshly ground)
- 4 calf schnitzels (≈140 g each)
- 1 Carrot
- 200 g celeriac
- 1 onion
- 2 tbsp clarified butter
- 150 ml dry white wine
- 250 ml calf stock
- 100 ml whipping cream
- Lemon juice
Instructions
-
1.
Preheat the oven to 140°C fan. Wash, trim and slice the spring onion into rings. Peel and finely chop the garlic clove. Mix both with the meat and herbs, seasoning with salt and pepper.
-
2.
Wash the schnitzels, pat dry and, if necessary, gently pound flat. Spread the filling on each, fold in the edges and roll up. Tie the roulades with kitchen twine. Peel the carrot, celeriac and onion, then finely dice all vegetables.
-
3.
Heat clarified butter in a pan and sear the roulades all sides until golden. Add the diced vegetables, cook briefly, then deglaze with white wine. Reduce strongly, add some stock, place thyme sprigs on top, and braise in the oven for about 40 minutes. Turn the roulades occasionally and add more stock as needed.
-
4.
Finish by adding cream to the sauce, seasoning with salt, lemon juice and pepper. Remove the kitchen twine before serving.
