Veal Escalope Rolls Stuffed with Fillet of Beef

Veal escalope rolls stuffed with beef fillet on smart sauerkraut and fried kernel knödel

Chop the beef fillet and mix it with the pepper, tomato ketchup, lischopeterli and trocomare. Thinly pound the veal escalopes and coat with mustard. Fold the tartare into the schnitzel and close with a wooden stick. Refrigerate.

In a hot frying pan, brown the rolls on all sides in the peanut oil. Take out the rolls, extinguish the mixture with a sip of white wine and add the gravy, glaze the rolls in it for a short time.

The smart sauerkraut

Sauté the onions and garlic in the olive oil, add the sauerkraut and fill up with the chicken stock, add the spice bag (1 sprig of thyme, 1 bay leaf, 4 peppercorns) and simmer for an hour with the lid closed. Next, add the soft dried tomatoes and the leek hearts, stew repeatedly for 10 min.

Roast the tempeh in a little fat until crispy. Add the pumpkin cubes and fry for a short time. Now add everything to the sauerkraut form and season with pepper, honey, trocomare and chili.

Dumplings

It is best to cut 2-3 days old bread into cubes of about 1 cm. Fry onions, garlic in half butter until golden brown, add to bread cubes form. Add ¾ of lukewarm milk, stir in well.

Add beaten eggs, kitchen herbs and roasted seeds and mix well.

Let the mixture stand for half an hour. Shape the whole into rolls of 2 cm ø, place in a fresh-keeping

Related Recipes:

Stuffed Veal BreastFor the stuffed veal breast first prepare the stuffing. Dice the bread, pour milk over it and let it sit for... Fillet of Beef Heligoland – Appetizing and ColorfulBeef fillet Sauté the beef fillet briefly in oil in a frying pan, then wrap it with spaghetti and hang it on... Cabbage RollsFor the cabbage rolls, blanch the cabbage briefly, peel off the individual leaves and cut away the thick... Fillet Wellington1. preheat oven to 220 °C. Remove the thin muscle from the side of the main fillet and keep it. Remove the... Sauerkraut Pot with Smoked Meat From the SteamerFor the sauerkraut pot, peel and wash potatoes, cut into cubes of about 2 cm, place in a perforated cooking... Sausage RollsFor the Sausage Rolls, chop the onion and fry gently in the oil for 7 minutes. Skin the sausages and finely... Veal Escalope in Wine SauceFor veal escalopes in wine sauce, salt, pepper, fry in butter on both sides over high heat. Remove from the... Brown Veal Stock (Brown Base Sauce)For the brown veal stock, cut the bones the size of a walnut (best done at the butcher’s) and brown them... Tobacco RollsPut flour, salt and sugar in a large enough bowl. Add butter, cut into pieces, rub everything together until... Veal Shoulder in Vegetable Horseradish SauceSpike the onions with the cloves. In a saucepan, boil water with the spiked onions, spices and vinegar, put...