Veal roll roast with cheese filling

Name: Veal roll roast with cheese filling
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 750 g boneless roast veal (let the butcher cut the meat into plates; chop the bones into small pieces and add them); 1 collar Parsley; 1 package (200 g) Herb cream cheese; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 750 g Potatoes; 40 g Butter or margarine; 650 g green beans; 3/8 l Vegetable broth (instant); 50 g red lentils; 1-2 TABLESPOONS Balsamic Vinegar; 2 TABLESPOONS sauce thickener; 2 TABLESPOONS Fresh cream; 7-10 Tbsp Kitchen yarn

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

750 g boneless roast veal (let the butcher cut the meat into plates; chop the bones into small pieces and add them)
1 collar Parsley
1 package (200 g) Herb cream cheese
7-10 Tbsp Salt
7-10 Tbsp Pepper
750 g Potatoes
40 g Butter or margarine
650 g green beans
3/8 l Vegetable broth (instant)
50 g red lentils
1-2 TABLESPOONS Balsamic Vinegar
2 TABLESPOONS sauce thickener
2 TABLESPOONS Fresh cream
7-10 Tbsp Kitchen yarn

Directions

1
Wash meat and bones, dab dry. Wash parsley, dab dry and chop except for a little bit for garnishing. Mix cream cheese and parsley. Spread the meat with it and roll it up. Tie together with kitchen string. Rub the roast with salt and pepper.
2
Place the bones on the coldly rinsed fat pan of the oven and roast in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 1 1/2 hours. In between, gradually pour on 1/2 litre of hot water. Peel, wash and slice the potatoes. Fry in hot fat for about 20 minutes while turning. Season with salt. Clean, wash and possibly halve the beans. Bring the stock to the boil, add the beans and cook for 15-20 minutes. Add lentils 10 minutes before the end of the cooking time and cook. Then drain and toss in remaining fat. Season to taste with salt and vinegar. Remove the roast from the fat pan and remove the thread. Dissolve the roast with a little hot water, pour through a sieve into a small pot, bring to the boil and thicken with sauce thickener.
3
Add lentils 10 minutes before the end of the cooking time and cook. Then drain and toss in remaining fat. Season to taste with salt and vinegar. Remove the roast from the fat pan and remove the thread. Dissolve the roast with a little hot water, pour through a sieve into a small pot, bring to the boil and thicken with sauce thickener. Stir in crème fraiche. Arrange roast with bean vegetables and potatoes on a plate. Add sauce