EatSmarter exclusive recipe

Austrian Veal Roulades

with Pumpkin Seeds and Paprika Sauce
4.5
Average: 4.5 (2 votes)
(2 votes)
Austrian Veal Roulades

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

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Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
440
calories
Calories

Healthy, because

Even smarter

Nutritional values

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.

1 serving contains
(Percentage of daily recommendation)
Calorie440 kcal(21 %)
Protein60 g(61 %)
Fat18 g(16 %)
Carbohydrates6 g(4 %)
Sugar added0 g(0 %)
Roughage3.5 g(12 %)
Vitamin A0.6 mg(75 %)
Vitamin D0 μg(0 %)
Vitamin E3 mg(25 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.7 mg(64 %)
Niacin25.4 mg(212 %)
Vitamin B₆0.6 mg(43 %)
Folate42 μg(14 %)
Pantothenic acid2.1 mg(35 %)
Biotin3.9 μg(9 %)
Vitamin B₁₂1.9 μg(63 %)
Vitamin C8 mg(8 %)
Potassium770 mg(19 %)
Calcium51 mg(5 %)
Magnesium96 mg(32 %)
Iron8.2 mg(55 %)
Iodine9 μg(5 %)
Zinc6.2 mg(78 %)
Saturated fatty acids3.2 g
Uric acid426 mg
Cholesterol139 mg
Development of this recipe:
EAT-SMARTER

Ingredients

for
4
Ingredients
2 tablespoons Pumpkin seed
2 carrots
4 Veal (about 7 oz.)
salt
2 onions (or large shallots)
2 garlic
2 tablespoons vegetable oil
2 tablespoons Tomato paste
1 teaspoon hot ground paprika
½ cup dry sherry (or white wine or cranberry juice)
1 ¾ cups Chicken broth
¾ cup Soy creamer
peppers
How healthy are the main ingredients?
Tomato pastePumpkin seedcarrotsaltoniongarlic
Preparation

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

Preparation steps

1.
Austrian Veal Roulades preparation step 1

Toast pumpkin seeds in a dry pan over medium heat, stirring frequently. Let cool slightly on a plate, then coarsely chop.

2.
Austrian Veal Roulades preparation step 2

Peel the carrots and coarsely grate on a box grater.

3.
Austrian Veal Roulades preparation step 3

Rinse veal, pat dry, place next to each other on the work surface and season with salt.

4.
Austrian Veal Roulades preparation step 4

Dividing evenly, top with pumpkin seeds and carrots and season lightly with more salt.

5.
Austrian Veal Roulades preparation step 5

Roll up the veal firmly and seal with toothpicks.

6.
Austrian Veal Roulades preparation step 6

Peel the onions and garlic and finely chop.

7.
Austrian Veal Roulades preparation step 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.
Austrian Veal Roulades preparation step 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.
Austrian Veal Roulades preparation step 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.
Austrian Veal Roulades preparation step 10

Remove roulades and wrap in aluminum foil. Pass the sauce through a sieve into another pan.

11.
Austrian Veal Roulades preparation step 11

Stir the soy creamer into the strained sauce and season with salt and pepper. Serve the roulades with the sauce.