Austrian Veal Roulades
These Austrian roulades are filled with roasted pumpkin seeds and carrots. This makes them less fatty than those with bacon and provides bioactive substances that have a positive effect on the bladder. They also help to cover the iron requirement.
As a side dish, mashed potatoes are perfect. Drizzle some cold pressed pumpkin seed oil over the carbohydrate-rich side dish. The aromatic, dark green oil gives the food even more regional flavor, but above all valuable unsaturated fatty acids.
(Percentage of daily recommendation)
|Calorie||440 kcal||(21 %)|
|Protein||60 g||(61 %)|
|Fat||18 g||(16 %)|
|Carbohydrates||6 g||(4 %)|
|Sugar added||0 g||(0 %)|
|Roughage||3.5 g||(12 %)|
|Vitamin A||0.6 mg||(75 %)|
|Vitamin D||0 μg||(0 %)|
|Vitamin E||3 mg||(25 %)|
|Vitamin B₁||0.2 mg||(20 %)|
|Vitamin B₂||0.7 mg||(64 %)|
|Niacin||25.4 mg||(212 %)|
|Vitamin B₆||0.6 mg||(43 %)|
|Folate||42 μg||(14 %)|
|Pantothenic acid||2.1 mg||(35 %)|
|Biotin||3.9 μg||(9 %)|
|Vitamin B₁₂||1.9 μg||(63 %)|
|Vitamin C||8 mg||(8 %)|
|Potassium||770 mg||(19 %)|
|Calcium||51 mg||(5 %)|
|Magnesium||96 mg||(32 %)|
|Iron||8.2 mg||(55 %)|
|Iodine||9 μg||(5 %)|
|Zinc||6.2 mg||(78 %)|
|Saturated fatty acids||3.2 g|
|Uric acid||426 mg|
Toast pumpkin seeds in a dry pan over medium heat, stirring frequently. Let cool slightly on a plate, then coarsely chop.
Peel the carrots and coarsely grate on a box grater.
Rinse veal, pat dry, place next to each other on the work surface and season with salt.
Dividing evenly, top with pumpkin seeds and carrots and season lightly with more salt.
Roll up the veal firmly and seal with toothpicks.
Peel the onions and garlic and finely chop.
Heat the oil in a pan or Dutch oven over medium-high heat. Cook the roulades until browned all over. Remove from pan.
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.
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.
Remove roulades and wrap in aluminum foil. Pass the sauce through a sieve into another pan.
Stir the soy creamer into the strained sauce and season with salt and pepper. Serve the roulades with the sauce.