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Veal Roulade "Gypsy Baron"

4 servings

Ingredients

• 4 Stk Veal schnitzel (large)
• 150 g Smoked pork (cooked, diced)
• 1 Stk Green pepper (diced)
• 40 g Fat (for browning)
• 150 g Onions (finely chopped)
• 20 g Rose paprika (sweet noble)
• 1 TL Tomato paste
• Salt (nach Bedarf)
• broth (nach Bedarf)
• Tomatoes (cut into thick slices) (nach Bedarf)
• Eggs (hard-boiled, sliced) (nach Bedarf)
• Dumplings (nach Bedarf)

Instructions

1. Pound thin four large veal cutlets (120–140 g each).
2. Finely dice 150 g cooked smoked meat and one green bell pepper and distribute over the cutlets.
3. Roll the meat tightly and secure (e.g., with toothpicks or kitchen twine).
4. Brown lightly in 40 g hot fat, then remove.
5. In the remaining fat, sauté 150 g finely chopped onions until golden, stir in 20 g sweet paprika and one teaspoon tomato paste, salt and add some water or broth.
6. Add the roulades and braise until tender.
7. Remove securing and arrange.
8. Garnish each roulade with a thick slice of tomato or hard-boiled egg.
9. Serve Nockerln as an accompaniment.

Based on a cookbook by Hans Hofer (1964), adapted with AI.