VEAL AND TOFU ROLLS (ROULADEN)
- Author: Michelle Tchea, 2013 (Photo: Lauren Volo Photography and Michelle Tchea)
- Servings: 2 (2 rouladen apiece)
- Calories per Serving:
4 (120 – 150g) veal or beef cutlets
4 teaspoons mustard
4 slices ham
340g Morinaga Silken Tofu - Firm, sliced into four slices
2 gherkins, halved
1 small kohlrabi, peeled and chopped into thick batons
1 small beetroot, peeled and cut into thick batons
3 tablespoons oil
1 small onion, diced
½ leek, washed well and finely sliced
1 tablespoon tomato paste
350mL vegetable or beef stock
To serve: pickled sauerkraut, boiled potatoes or knodel
Trim and remove excess fat from the cutlets. Lightly pound the meat with a mallet to tenderize and thin out the meat.
Lay the meat on a clean cutting board and smear 1 teaspoon of mustard on each of the cutlets. Top with a slice of ham, followed by one slice of Morinaga Silken Firm Tofu. Place gherkin, beetroot and kohlrabi batons at the centre of the cutlet. Carefully roll up the meat making sure everything stays inside, lightly push back any ingredients that fall out. Repeat for remaining rouladens.
Heat 2 tablespoons of oil in a frying pan and carefully sear the rouladen on all sides. Take off the heat and set aside.
In the same pan, add another 1 tablespoon of oil, add in the onion and leeks and any remaining ingredients leftover from the rouladen, except for the beetroot. Cook the vegetables until they soften.
Return the rouladen back to the pan and add 1 tablespoon tomato paste, followed by the wine. Reduce to half and add enough stock so that it comes up to about half way up the rouladen. Cover with a lid and simmer for 25-30 minutes until the vegetables inside the meat are tender and the meat is cooked through.
When ready to serve, place the rouladen on plates and make the sauce by blending all the ingredients with a stick blender. Add more stock to get a smooth sauce-like gravy. Adjust seasoning to taste and pour over rouladen. Serve with boiled potatoes and sauerkraut.