I woke up in the middle of the night not knowing where I was. My dreams have always been vivid. Dreaming that I’m still in Bosnia and waking up in my own bed confused me for a second. I also woke up hungry for these veal rolls which is no surprise because I was busy eating them in my dream.
Veal Rolls with Smoked Cheese
If you missed the photo I posted of this fancy dish I had back home, you can find it here. It was so delicious I just had to recreate it. The list of ingredients is simple, yet the taste is exceptional. I’m down for dishes that look and taste expensive but in reality use only basic elements.
Veal is pricey and harder to find here, but back home it’s more affordable than beef. Food, in general, is much cheaper there. Two entrees, wine, and appetizer at the high-end restaurant cost me only about $33. If the plane tickets were any cheaper, I’d dine there more often, lol.
These were served on a bed of mushroom sauce with a side of boiled potatoes. Absolutely delicious! There’s something festive about stuffed and rolled up meat. Have you tried rouladen – German style beef roll ups? Yummy in my tummy!
Simple ingredients make this delicious, impressive looking dish. #veal #rollups #smokedcheese #fancymeal #simpleingredients Click To Tweet
Ingredients:
Serves 2
2 Veal cutlets, about ¼-inch thick (you can substitute with pork)
4 slices deli Ham (I used Black Forest)
2-4 strips smoked Cheese (I used smoked Gouda with bacon)
1 Roasted Red Pepper, cut in stripes
¼ cup Oil
Salt and freshly ground Black Pepper
For the Mushroom Sauce:
8 oz. sliced Mushrooms
2 tablespoon Butter
1 small Shallot, minced
1 tablespoon all-purpose Flour
1/3 cup Heavy Cream
1 tablespoon Sour Cream
1 tablespoon White Wine
Salt and freshly ground Black Pepper
Directions:
Gently pound the cutlets with a meat tenderizer (hammer) until they double in size. They should get about 1/8 -inch thick. Season the cutlets with salt and pepper. Place ham slices over cutlets. If your cutlets are smaller in size use only one slice of ham.
Position cheese and roasted pepper along the side, ensuring nothing sticks outside the edges. Roll it up tucking in the edges and secure with toothpicks.
Heat the oil in a large skillet over moderately high heat. Sauté veal rolls, turning occasionally, until golden on all sides, about 10 minutes total. Transfer veal to a platter and keep warm, covered.
Mushroom Sauce
Melt the butter in a medium size pan over medium heat. Add the shallots and sauté until soft and translucent, for about a couple of minutes. Stir in the mushrooms and cook until they have turned a darker brown color and their juices have evaporated. This usually takes about 5-6 minutes.
Reduce the heat and stir in the flour. Add wine and deglaze the pan. Stir in heavy cream and sour cream. Season with salt and pepper and simmer for 10-15 minutes, stirring frequently. The sauce will thicken.
To serve, cut the veal rolls on an angle and place over mushroom sauce. Enjoy!
Veal Rolls with Smoked Cheese
Ingredients
- 2 Veal cutlets about ¼-inch thick (you can substitute with pork)
- 4 slices deli Ham I used Black Forest
- 2-4 strips smoked Cheese I used smoked Gouda with bacon
- 1 Roasted Red Pepper cut in stripes
- ¼ cup Oil
- Salt and freshly ground Black Pepper
- For the Mushroom Sauce:
- 8 oz. sliced Mushrooms
- 2 tablespoon Butter
- 1 small Shallot minced
- 1 tablespoon all-purpose Flour
- 1/3 cup Heavy Cream
- 1 tablespoon Sour Cream
- 1 tablespoon White Wine
- Salt and freshly ground Black Pepper
Instructions
- Gently pound the cutlets with a meat tenderizer (hammer) until they double in size. They should get about 1/8 -inch thick. Season the cutlets with salt and pepper. Place ham slices over cutlets. If your cutlets are smaller in size use only one slice of ham.
- Position cheese and roasted pepper along the side, ensuring nothing sticks outside the edges. Roll it up tucking in the edges and secure with toothpicks.
- Heat the oil in a large skillet over moderately high heat. Sauté veal rolls, turning occasionally, until golden on all sides, about 10 minutes total. Transfer veal to a platter and keep warm, covered.
- Mushroom Sauce
- Melt the butter in a medium size pan over medium heat. Add the shallots and sauté until soft and translucent, for about a couple of minutes. Stir in the mushrooms and cook until they have turned a darker brown color and their juices have evaporated. This usually takes about 5-6 minutes.
- Reduce the heat and stir in the flour. Add wine and deglaze the pan. Stir in heavy cream and sour cream. Season with salt and pepper and simmer for 10-15 minutes, stirring frequently. The sauce will thicken.
- To serve, cut the veal rolls on an angle and place over mushroom sauce. Enjoy!
Looking forward to connecting with you soon.
These look really good! Thanks for stopping by my blog. 😀
Thank you, Ashleigh! Have a great weekend!
This is new to me but I love the use of smoked cheese in it…
Hope you’ll give it a try 🙂
This looks so great! I’ve never had veal so this will be a new experience for me! This looks mouthwatering! Thanks a bunch for sharing with us at #ThrowbackThursday we hope to see you again this week!
Thank you, Alli! Veal is my favorite 🙂 Enjoy your day!
I love finding new recipes and this one looks like a keeper. It is great to be visiting via #HomeMattersParty.
Enzie
Thanks for stopping in, Enzie!
Thanks so much for sharing at My Flagstaff Home!
Jennifer
Thank you for hosting!
This looks amazing! I’ll be trying it soon! Found you on The Blog Train.
Thanks, Zenda! Btw, that’s a very pretty name! Thank you for stopping in and I would like to invite you to link up with us at Thursday Favorite Things Blog Hop (door is still open, lol). we would love to have you! Have a grand day 🙂
This dish sounds amazing and thanks to your beautiful picture it is mouthwatering as well. I have been trying to find veal cutlets/chops around here for the longest and no one carries them. Ground veal yes, and I don’t get that at all. I hope to find some soon so I can try this dish.
Thank you very much, Sandra! I hear ya…so hard to find AND expensive. I hope you’ll find it and if not, you can substitute with pork or chicken. The smokey cheese dominates the flavor anyways 🙂
Fabulous recipe and you plated it so beautifully my friend xo
Thank you, my dear Katie! 😀
How yummy looking is that!!! It’s so clever! I’ll be hard-pressed to find any veals here, though.
I bet. But, I think pork or even chicken would work fine too! 😀
I LOVE smokey flavour in anything…it’s even better with veal. Your rolls look awesome!
Thank you, Jasna! I think it’s a Bosnian thing to love smokey flavors. I just got a huge supply of our smoked sausages, ribs and bacon and my daughter said: It’s so great to be a Bosnian. LOL