Fine veal roulade Zurich style with Brussels sprouts pasta

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Directions

1. 1

   Peel and finely dice the shallots. Clean and clean the mushrooms and cut 400 g into thin slices. Heat 2 tablespoons of oil in a large coated pan. Fry the mushroom slices for about 5 minutes, turning them until golden brown. Add the shallots cubes approx. 2 minutes before the end of the cooking time. Continue frying, season with salt and pepper and remove

2. 2

   Dab roulades dry, season with salt and pepper. Spread a thin layer of mustard on the meat, then cover with slices of mushroom. Leave about 2 cm free on one of the short sides. Fold the long sides slightly over the filling if necessary. Roll the roulades tightly towards the free edge and pin them with a wooden skewer

3. 3

   Heat 2 tablespoons of oil in a frying pan. Fry the roulades in it for approx. 8 minutes, turning them well. Remove the roulades. Add remaining mushrooms and fry. Deglaze with white wine and stock, add the roulades. Cover and simmer for about 1 3/4 hours

4. 4

   Clean the Brussels sprouts. Pluck off the outer leaves, cut the sprouts hearts crosswise on the stalk. Sort leaves and sprout hearts in 2 bowls. Cook the Brussels sprout hearts in boiling salted water for 6-8 minutes until soft. Drain and rinse with cold water

5. 5

   Cook the pasta in boiling salted water according to the instructions on the packet. Remove roulades from the sauce. Mix flour and 2 tablespoons of water, thicken sauce with it. Simmer sauce for about 10 minutes, season with salt and pepper

6. 6

   Drain the pasta. Heat the fat in a pan. Sauté the Brussels sprouts for about 4 minutes, then add the Brussels sprouts and noodles. Season to taste with salt and nutmeg. Arrange roulades, sauce and Brussels sprout pasta on plates. Add the rest of the sauce

Nutrition Facts

KCAL
710 kcal

CARBS
30 g

FATS
20 g

PROTEINS
79 g