Styria Veal Roulades

Ingredients

• 2 tbsp pumpkin seeds
• 200 g carrots (about 2 carrots)
• 760 g veal roulade (4 pieces)
• Salt
• 2 onions (or large shallots)
• 2 Garlic cloves
• 2 tbsp oil
• 2 tbsp Tomato paste
• 1 tsp paprika powder (rosenscharf)
• 100 ml dry sherry (or white wine or cranberry juice)
• 400 ml poultry stock
• 150 ml soy cream
• Pepper

Instructions

1. 1.

   Lightly toast pumpkin seeds in a dry pan, let them cool on a plate and roughly chop.

2. 2.

   Peel carrots and grate them coarsely on a box grater.

3. 3.

   Pat the roulades dry, lay them side by side on a work surface, and season with salt.

4. 4.

   Distribute pumpkin seeds and grated carrots over the meat and lightly season again.

5. 5.

   Roll the roulades tightly and secure them with toothpicks.

6. 6.

   Peel onions and garlic, then finely chop.

7. 7.

   Heat oil in a pan or Dutch oven. Brown the roulades all around, then remove them from the pan.

8. 8.

   Add onions and garlic to the pan and sauté for 1 minute. Add tomato paste and paprika powder, cooking for another minute.

9. 9.

   Stir in sherry and reduce until evaporated. Pour in stock, bring to a boil, then return the roulades to the pot. Cover and simmer over medium heat for 50 minutes.

10. 10.

    During the last part of cooking keep the roulades wrapped in foil to stay warm. Strain the sauce into a separate pot.

11. 11.

    Add soy cream to the sauce, bring to a boil, season with salt and pepper, then serve the roulades with the sauce.