Stuffed Veal Roulades

Ingredients

• 720 g veal roulade (4 veal roulades)
• 150 g raisins
• 2 tbsp chopped pistachios
• 4 tbsp almond sticks
• 1 egg
• 0.5 tsp ground coriander
• 50 g clarified butter
• Salt
• Pepper (freshly ground)
• 125 ml rosé wine
• 150 g Sour cream

Instructions

1. 1.

   Flatten the roulades and season with salt and pepper. Mix half of the raisins, pistachios, and almond sticks with the egg and coriander. Spread this mixture on the roulades, roll them up, and tie with kitchen twine.

2. 2.

   Brown the roulades in hot clarified butter all around, pour in wine and about 125 ml water, cover and simmer for 20 minutes. Add the remaining raisins after 10 minutes. Remove the roulades from the pot, warm, stir in sour cream, reduce slightly, season, and serve the stuffed veal roulades.