ReceptnaptárVeal Rolls
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Ingredients
Method
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- Pound the veal slices evenly with a meat mallet, season both sides with salt, and let stand for 10-15 minutes.
- Sprinkle each slice with grated parmesan, then lay a slice of bacon on top.
- Roll the slices up tightly and secure with kitchen string or toothpicks.
- Line the bottom of a pot with bacon slices, and place the meat rolls on top.
- Drizzle with 1-2 tbsp sour cream, cover and simmer over low heat.
- Every few minutes, pour in a little stock, and braise like this for about 40-50 minutes, until the meat is tender and the bacon base takes on a nice brown colour.
- For the last 10 minutes, leave uncovered to brown further.
- Stir another 2 tbsp sour cream into the remaining braising liquid, bring to a boil to make a thick, flavourful sauce.
- Remove the string, and serve the rolls drizzled with the sauce.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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