Veal roulades with paprika-tomato sauce and spaetzle

Name: Veal roulades with paprika-tomato sauce and spaetzle
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 150 g green olives without stone; 1 glass (370 ml) soured red peppers; 6 Veal roulades (à approx. 175 g); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS clarified butter; 1 TABLESPOON Tomato paste; 1-2 TEASPOONS Flour; 750 ml Vegetable broth; 1 package (400 g) Diced tomatoes; 1 red and yellow pepper; 1 package (400 g) fresh spaetzle (refrigerated shelf); 1 TABLESPOON Butter; 7-10 Tbsp grated nutmeg; 7-10 Tbsp Sweet peppers; 6 little wooden skewers

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

150 g green olives without stone
1 glass (370 ml) soured red peppers
6 Veal roulades (à approx. 175 g)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS clarified butter
1 TABLESPOON Tomato paste
1-2 TEASPOONS Flour
750 ml Vegetable broth
1 package (400 g) Diced tomatoes
1 red and yellow pepper
1 package (400 g) fresh spaetzle (refrigerated shelf)
1 TABLESPOON Butter
7-10 Tbsp grated nutmeg
7-10 Tbsp Sweet peppers
6 little wooden skewers

Directions

1
Chop the olives finely. Drain the peppers in a sieve. Cut the peppers in half horizontally. Dab roulades dry and season with salt and pepper. First olives, then pieces of paprika on it and roll up.
2
Pin it with wooden skewers. Heat clarified butter in a roaster. Sear the roulades in it, then take them out. Put tomato paste and flour into the roaster and roast briefly. Deglaze with broth while stirring.
3
Add tomatoes and roulades, bring to the boil, cover and cook over medium heat for at least 1 1/2 hours. Halve, clean and wash the peppers. Halve the peppers and cut into thin strips.
4
Add the bell peppers about 20 minutes before the end of the cooking time and braise. Put the spaetzle in a sieve and pour hot water over them (otherwise the spaetzle will stick together very much). 10 minutes before the roulades are ready, melt butter in a pan.
5
Lightly fry the spaetzle and season with salt and nutmeg. Season the sauce with salt, pepper and paprika powder. Arrange roulades, sauce and spaetzle.