Veal roulade with paprika-feta veal mince filling on baked potato with hot paprika dip

1
30 - 60 minutes
veal escalope, minced veal (ground veal)
*
oven roasted
1047

Preparation

Preheat the oven to 220°C (428°F). In the meantime, beat the veal escalope as large and flat as possible. Mix the veal mince with the crumbled feta, the chives rolls, egg yolk, paprika powder and dices. Season the veal cutlet with salt and pepper, spread the filling on top (leave a small rim free) and then roll the roulade. Pin with 2 roulade needles.

Wash the triplets, then mix with 1 tablespoon of rapeseed oil and season with salt and pepper. Spread them on a baking tray and bake for 30 minutes until they are soft. Turn them once. Next to it, spread the two halves of the pepper with the convex side up.

When the skin of the pepper starts to blister and black spots become visible, pull it out and let it cool down under a damp kitchen towel. Heat the remaining oil in a frying pan. Fry the roulade until brown all around. Deglaze with meat stock and braise with closed lid at low heat for about 20 minutes.

In the meantime, skin the peppers and puree them with garlic, sour cream and paprika powder. Season to taste with salt and pepper. Enjoy triplets with the dip, the roulade and a little braising broth.

Ingredients:

  • 1 (approx. 100 g) veal escalope
  • 50 g minced veal (ground veal)
  • 30 g feta
  • 1 tablespoon chive rolls
  • 1 egg yolk
  • 1 teaspoon paprika powder, sweet
  • 2 tablespoons small paprika cubes
  • Salt
  • Pepper
  • 250 g triplets
  • 2 tablespoons rape oil
  • 1 red peper, halved and cleaned
  • 100 ml meat broth
  • 1 clove of garlic, chopped
  • 100 g sour cream
  • 1 tsp paprika powder rose hot

Nutrition values

42
74
54

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