Veal Rolls with Spinach, Gouda and Forestière Sauce
- Course Main Dishes
- Prep. Time 30 mins
- Cooking Time 35 - 40 mins
- Yields 6 Veal rolls
Preparation
What You Need
Rolls:
Sauce:
Instructions
Preheat oven to 375 °F (190 °C).
Cover each veal cutlet with spinach, then Canadian Gouda cheese. Roll up tightly, starting by narrow end. Secure with toothpicks.
In a frying pan, heat butter and oil and brown rolls on all sides. Place rolls in an ovenproof dish, season generously with salt and pepper. Bake for 12 to 15 minutes, depending on size.
In the same frying pan, cook shallots and garlic in 1 tbsp (15 mL) butter until soft. Add mushrooms and cook 5 minutes. Set aside.
Melt remaining butter in frying pan. Whisk in flour to make a roux. While whisking, add wine and broth. Bring to a boil and simmer until thick 3, 4 min. Lower heat and add milk, herbs, seasonings and cooked mushrooms. Thicken to taste by cooking (5, 10 min) longer to reduce liquid. Check seasoning.
Slice rolls, spoon on sauce and serve on a bed of pasta with vegetables.
Tips
Variations: Replace spinach with blanched or canned asparagus.
You can make this recipe ahead and freeze it. When reheating, thin sauce with a little broth, if necessary, being careful not to boil it.
View the comments for this recipe and share one of your own!Nutritional Info
Per serving
Energy: 384 CaloriesProtein: 34 g
Carbohydrate: 9 g
Fat: 18 g
Calcium: 373 mg
Zinc: 4 mg
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