Stuffed veal fillet with paprika vegetables
easy
90 mins
90 mins
Ingredients
- 300 g Kalbsgulasch
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 Egg Yolk
- 600 g Veal filet
- 200 g Duck liver paté
- 30 g clarified butter
- 750 g Potatoes
- 2 red and green peppers
- 3 TABLESPOONS Oil
- 20 g Butter or margarine
- 200 g Whipped cream
- 2 TEASPOONS Paprika pulp
- 7-10 Tbsp Chervil
- 7-10 Tbsp Kitchen yarn
- 7-10 Tbsp Aluminium foil
Directions
- 1
Put the veal through the mincer. Mix veal mince with salt, pepper and egg yolk. Season to taste. Cut the veal filet lengthwise and fold it apart. Cut duck liver pâté into thin slices and cover the meat with them.
- 2
Spread the mince over it and fold the fillet back together. Tie together with kitchen string and rub with salt and pepper. Place on the fat pan of the oven or in a roasting pan. Pour hot clarified butter over it and bake in the preheated oven (electric: 200 °C/ gas: level 3) for about 45 minutes.
- 3
In the meantime, gradually pour on approx. 1/8 litre of water. From time to time pour the meat with roast stock. Peel and wash the potatoes and cut out small balls with a potato cutter. Cook in boiling salted water for about 10 minutes.
- 4
Clean, wash and cut the peppers into strips. Drain the potatoes well. Heat oil in a pan and fry the potato balls in it for 5-8 minutes until golden brown. Briefly fry the pepper strips in hot fat.
- 5
Season with salt and pepper and steam for about 8 minutes. Whip veal fillet in aluminium foil and let it rest for about 10 minutes. Dissolve roast with 1/8 litre water, pour through a sieve into a pot, bring to the boil.
- 6
Stir in cream and paprika paste and let everything boil down a little thick. Season to taste with salt and pepper. Cut the stuffed veal fillet open, arrange with potato balls and vegetables. Garnish with chervil.
- 7
Extra sauce is fine.
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