veal rolls with smoked cheese

Veal Rolls with Smoked Cheese

I woke up in the middle of a 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 to no surprise because I was busy eating them in my dream.

Veal Rolls with Smoked Cheese

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… 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.

veal rolls with smoked cheeseveal rolls with smoked cheese

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

veal rolls with smoked cheese

 

Veal Rolls with Smoked Cheese

Rating: 51

Veal Rolls with Smoked Cheese

Simple ingredients make this delicious, impressive looking dish.

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

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!

http://all-thats-jas.com/2015/10/veal-rolls-with-smoked-cheese.html

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Jas

publisher and creative director at All that's Jas
Jas is a cheesecake addict and the author of the Balkan Comfort Food cookbook available on Amazon. You can download a free excerpt of the book when you subscribe to All that's Jas newsletter updates. To learn more about Jas visit her About page.
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20 Comment

  1. Reply
    Ashleigh
    October 22, 2015 at 5:49 pm

    These look really good! Thanks for stopping by my blog. 😀

    1. Reply
      allthatsjas
      October 23, 2015 at 9:44 am

      Thank you, Ashleigh! Have a great weekend!

  2. Reply
    Treat and Trick
    October 17, 2015 at 10:20 pm

    This is new to me but I love the use of smoked cheese in it…
    Treat and Trick recently posted…HAWAIIAN SWEET ROLLSMy Profile

    1. Reply
      allthatsjas
      October 18, 2015 at 4:29 pm

      Hope you’ll give it a try 🙂

  3. Reply
    Alli @ Tornadough Alli
    October 14, 2015 at 1:51 pm

    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!
    Alli @ Tornadough Alli recently posted…Snickers BrowniesMy Profile

    1. Reply
      allthatsjas
      October 14, 2015 at 2:39 pm

      Thank you, Alli! Veal is my favorite 🙂 Enjoy your day!

  4. Reply
    PORTRAITS-by-NC (@enzieshahmiri)
    October 10, 2015 at 10:53 pm

    I love finding new recipes and this one looks like a keeper. It is great to be visiting via #HomeMattersParty.

    Enzie
    PORTRAITS-by-NC (@enzieshahmiri) recently posted…Pit Bull Portrait of Ghengis KhanMy Profile

    1. Reply
      allthatsjas
      October 11, 2015 at 8:38 am

      Thanks for stopping in, Enzie!

  5. Reply
    Jennifer
    October 9, 2015 at 9:45 pm

    Thanks so much for sharing at My Flagstaff Home!

    Jennifer

    1. Reply
      allthatsjas
      October 11, 2015 at 8:25 am

      Thank you for hosting!

  6. Reply
    Zenda
    October 8, 2015 at 3:00 pm

    This looks amazing! I’ll be trying it soon! Found you on The Blog Train.
    Zenda recently posted…Colorful Fall TableMy Profile

    1. Reply
      allthatsjas
      October 9, 2015 at 12:09 pm

      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 🙂

  7. Reply
    Sandra
    October 8, 2015 at 12:56 pm

    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.

    1. Reply
      allthatsjas
      October 9, 2015 at 12:17 pm

      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 🙂

  8. Reply
    Katherines Corner
    October 6, 2015 at 9:32 pm

    Fabulous recipe and you plated it so beautifully my friend xo
    Katherines Corner recently posted…Chocolate and Peanut Butter SpidersMy Profile

    1. Reply
      allthatsjas
      October 7, 2015 at 10:03 am

      Thank you, my dear Katie! 😀

  9. Reply
    Ann
    October 5, 2015 at 10:33 pm

    How yummy looking is that!!! It’s so clever! I’ll be hard-pressed to find any veals here, though.
    Ann recently posted…A Crazy SeptemberMy Profile

    1. Reply
      allthatsjas
      October 6, 2015 at 8:53 am

      I bet. But, I think pork or even chicken would work fine too! 😀

  10. Reply
    Jasna
    October 5, 2015 at 9:09 pm

    I LOVE smokey flavour in anything…it’s even better with veal. Your rolls look awesome!
    Jasna recently posted…Jewish Apple CakeMy Profile

    1. Reply
      allthatsjas
      October 6, 2015 at 8:59 am

      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

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