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Stuffed veal roulade with apples
40 m active | 1 h 40 m total
Nutrition facts per serving:
  • Energy in kcal about 933
  • Fat about 66g
  • Carbohydrates about 24g
  • Protein about 59g
This is needed
This is needed for 4 people
  • 2 tbsp olive oil
  • 5 shallot, finely chopped
  • 3 apples (approx. 300 g), coarsely grated
  • 0.5 bunch rosemary, finely chopped
  • 50 g breadcrumbs
To prepare the meat for the oven
  • 1 tsp salt
  • 1.2 kg veal breast, thin part, cut open into a rectangle by the butcher
  • a little pepper
  • 0.5 bunch rosemary
  • 8 pieces kitchen twine
  • clarified butter
  • 1 dl white wine
  • 2 tbsp coarse-grain mustard
  • 1 dl apple juice
  • 200 g single cream for sauces
  • 0.25 tsp salt
  • a little pepper
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And that's how it's done
And that's how it's done
Heat the oil in a frying pan. Sauté the shallots for approx. 5 mins. Add the apples and rosemary, cook for approx. 8 mins. Mix in the breadcrumbs, leave the filling to cool.
To prepare the meat for the oven
Season the meat, spread the filling on the inside of the meat. Tightly roll up the meat, top with the rosemary. Place the kitchen twine underneath the meat, tie the ends over the top of the meat. Heat the clarified butter in a frying pan. Brown the meat over a medium heat for approx. 8 mins. all over, transfer to a roasting tin. Pour the wine, apple juice and mustard into the same pan, bring to the boil, pour over the meat.
To roast in the oven
Roast for approx. 1 hr. in the lower half of an oven preheated to 180°C. Spoon the cooking juices over the meat from time to time. Remove the meat, cover and leave to rest for approx. 10 mins.
Pour the cooking juices into a small pan, bring to the boil. Stir in the single cream, season. Remove the kitchen twine, carve the meat, serve with the gravy.