EatSmarter exclusive recipe

Austrian Veal Rouladeswith Pumpkin Seeds and Paprika Sauce

Austrian Veal Roulades - Austrian Veal Roulades - Classic Austrian flavors—tender veal roulades with pumpkin seeds in paprika sauce
Austrian Veal Roulades - Classic Austrian flavors—tender veal roulades with pumpkin seeds in paprika sauce


Calories:440 kcal
Preparation:45 min
Ready in:90 min
1 serving contains (Percentage of daily recommendation)
Calories440 kcal(22%)
Protein60 g(120%)
Fat18 g(23%)
Carbohydrates6 g(2%)
Added Sugar0 g(0%)
Roughage4 g(13%)

Recipe Development: EAT SMARTER


For servings

2 tablespoonsPumpkin seeds
2Carrots (about 200 grams)
4Veal (about 190 grams)
2Onion (or large shallots)
2Garlic clove
2 tablespoonsVegetable oil
2 tablespoonsTomato paste
1 teaspoonhot ground paprika
½ cupsdry Sherry (or white wine or cranberry juice)
1 ¾ cupsChicken broth
¾ cupsSoy creamer

Kitchen Utensils

1 Small pot, 1 Skillet, 1 Plate, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Peeler, 1 Box grater, 1 Sieve, 1 Slotted spatula, 1 Lid, 1 Aluminum foil, 1 Toothpick


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1 Toast pumpkin seeds in a dry pan over medium heat, stirring frequently. Let cool slightly on a plate, then coarsely chop.
2 Peel the carrots and coarsely grate on a box grater.
3 Rinse veal, pat dry, place next to each other on the work surface and season with salt.
4 Dividing evenly, top with pumpkin seeds and carrots and season lightly with more salt.
5 Roll up the veal firmly and seal with toothpicks.
6 Peel the onions and garlic and finely chop.
7 Heat the oil in a pan or Dutch oven over medium-high heat. Cook the roulades until browned all over. Remove from pan. 
8 Add the onions and garlic to the pan and sauté until softened, stirring, about 1 minute. Stir in tomato paste and paprika and sauté, stirring, 1 minute.
9 Stir in the sherry and boil until completely evaporated. Pour in the broth, bring to a boil and return the roulades to the pan. Cover and simmer over medium heat until meat is tender, about 50 minutes.
10 Remove roulades and wrap in aluminum foil. Pass the sauce through a sieve into another pan.
11 Stir the soy creamer into the strained sauce and season with salt and pepper. Serve the roulades with the sauce.


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