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To make the veal steaks really thin, cover them with cling wrap and using a mallet, tenderise them.


750 g veal round
2 teaspoons Vegeta Beef Stock Powder
2 tablespoons mild mustard
80 g bacon slices
100 g carrot, grated
2-4 pickled gherkins, julienne style
2 tablespoons flour
50 ml olive oil

150 g onion, chopped
2 garlic cloves, chopped
100 g carrots
100 g celery root, chopped
300 g tomato, canned (diced)
1 twig rosemary
1 bay leaf
1 teaspoon Vegeta Beef Stock Powder
pepper, freshly grounded
1 pinch sugar
50 ml white wine
1 teaspoon corn flour

We used

Vegeta Stock Powder

Vegeta Stock Powder

Preparation For this recipe you only need imagination!

Medium complexity 4 Persons 80 min

  • 1 Slice the veal round into thin steaks and further tenderise them with a mallet.
  • 2 Sprinkle each steak with Vegeta Beef Stock Powder and spread top side with mustard. On top place a layer of bacon slices, carrots and gherkins. Gently yet tightly roll each steak and secure the ends with toothpicks.
  • 3 Coat the rolls in the flour. Heat up the olive oil in a pan and cook the rolls, all sides equally.
  • 4 Remove the rolls from the pan and in the same oil prepare the sauce: add onion, garlic, carrot and celery root, braise until soft. Add tomato, rosemary, bay leaf, Vegeta Beef Stock Powder, pepper, sugar and wine. Cook for 10-15 minutes and if needed add a little water.
  • 5 Puree the sauce in a blender and place it back in a pan with the veal rolls. Cover with water and stew for half an hour or until the meat softens.
    At the end, mix corn flour with about 50 ml of water and stir into the dish. Cook a few more minutes.


Remove the toothpicks and serve with the sauce and mashed potato, rice or pasta.