Veal Roulades Filled with Ground Meat

Ingredients

• 4 veal roulades (180 g each)
• Salt
• black pepper (freshly ground)
• 2 slices of toast bread
• 1 tbsp capers
• 2 anchovy fillets
• 1 Shallot
• 300 g veal ground meat
• 1 egg
• 1 tsp freshly chopped thyme
• 30 g clarified butter
• 2 carrots
• 2 onions
• 1 tsp tomato paste
• 150 ml dry red wine
• 350 ml veal stock
• 1 tbsp flour (for the beurre manié)
• 1 tbsp butter (for the beurre manié)

Instructions

1. 1.

   Wash the roulades, pat them dry, lightly pound flat, spread out and season with salt and pepper. Remove the toast bread from its crusts and soak in lukewarm water. Drain the capers and anchovy fillets and finely chop them. Peel the shallot and finely chop it as well. Mix the ground meat with the egg, the squeezed-out toast bread, the capers, anchovies, shallot, and herbs, then spread this mixture over the roulades.

2. 2.

   Roll them up, tie with kitchen twine, and in a roasting pan sear all sides in hot clarified butter until browned, then remove. Peel and finely dice the carrots and onions, sauté them in the pan fat. Stir in the tomato paste, let it color briefly, then deglaze with half of the wine.

3. 3.

   Add the remaining wine and veal stock, place the roulades back in, and simmer over medium heat for 1½ hours. Remove the roulades from the stock, reduce the sauce again, and thicken with beurre manié. Remove the twine, slice the roulades into rounds, and serve with the sauce. Optionally accompany with mashed potatoes.