For dinner tonight, I made rouladen using the veal cutlets I got on sale the other day, along with some potato gnocchi with parsley butter.
After pounding the cutlets down thin, I floured them using a seasoned flour, spread some whole grain mustard on one side, added a 'stuffing' of rye bread, minced dill pickle, some onion, parsley and a bit of beef stock. Rolled them suckers up and tied them and then browned them in the small dutch oven. Once they were all nice and browned, I added some shopped carrot, cremini mushrooms and a cup of white wine. Put the lid on and roast at 350 for about an hour. OMG!
We're having the left overs tomorrow since I'm working 8a - 8p.
