Veal roulade with bacon cucumber filling

Ingredients

• 4 veal cutlets (about 140 g each)
• 8 slices of bacon
• 2 large pickles
• 250 ml veal stock
• 1 tbsp sharp mustard
• 0.13 l red wine
• 2 carrots
• 4 shallots
• 1 tbsp oil
• Salt
• freshly ground pepper

Instructions

1. 1.

   Wash the meat, pat dry, gently pound flat if needed, lightly salt and pepper, then spread with mustard. Place two slices of bacon on each cutlet. Slice the pickles lengthwise into thin strips, lay them over the bacon, fold in the sides, roll up, and secure with toothpicks.

2. 2.

   Peel and quarter the shallots. Clean, wash, and slice the carrots. Heat oil in a pan and sear the roulades all around until browned. Add the shallots and carrots, sauté briefly, deglaze with veal stock and wine, cover, and simmer gently over low heat for about 45 minutes. If desired, reduce the sauce slightly at the end, season with salt and pepper, and serve with potato mash if desired.