‘Spanish’ meat roulade made with veal - recipe
Regional speciality Prague
Cooking time:120 min
What, you may ask, has Spain ever contributed to Czech cuisine? Spanish meat roulade of course! But let’s not fool ourselves here – the name may hint at Iberian roots, but you’d search Spanish cookbooks in vain for this recipe…
Ingredients:
| 800 g veal 4 tablespoons wholegrain mustard 50 g pork fat 2 sausages 2 eggs 1 large pickled gherkin |
2 onions 100 ml oil roux to thicken salt pepper |
Instructions:
Cut the meat across the grain into slices. Soften with a mallet, sprinkle with salt and pepper and brush with mustard. Dice up the gherkin, eggs, sausage, pork fat and onion and arrange on the slices of meat. Roll these up and secure with a cocktail stick. Sprinkle the outside with salt and pepper. Put the onion into the bottom of the roasting tray pour in some oil and arrange the roulades on top. Roast in a very hot oven for 10 minutes, then turn down the heat and finish off at 150 °C for around 45 minutes, after which time the meat should be nice and soft. During the process baste with juices from the roasting tray and/or hot water. When ready, remove from the juices and set aside. Bring to the boil and reduce into a golden brown gravy. Dilute with a little water and thicken with roux. Season to taste with salt, pepper and a teaspoon of mustard. Place the roulades into the gravy and heat through. Serve with rice.
Speciality is served in these restaurants:
| name: | Švejk Restaurant at the Green Tree [1] |
| place: | Praha 1 |
| meal prices from: | 139 Kč |
| rating: | |
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