Veal Rolls with Spinach, Gouda and Forestiere Sauce

By Mirella

Ingredients

• Rolls:
• 6 large veal cutlets, pounded thin
• 1 package of frozen spinach (250g)
• 1/2 lb. gouda cheese, thinly sliced
• 1 tablespoon melted butter
• 1 tablespoon olive oil
• salt and pepper to taste
• Sauce:
• 1 shallot, chopped
• 1 clove garlic, chopped
• 3 tablespoons butter
• 2 cups mushrooms, sliced
• 2 tablespoons flour
• 1/2 cup white wine
• 1 1/2 cups veal/beef stock
• 1/2 cup evaporated milk
• salt and pepper to taste

Preparation

Step 1

Preheat oven to 375 degrees.

Cover each veal cutlet with spinach and gouda cheese. Roll up tightly, starting by narrow end.

In a frying pan, heat 1 tablespoon each butter and oil and brown rolls on all sides. Place rolls in an ovenproof dish, salt and pepper generously. Bake for 12-15 minutes.

In the same frying pan, cook shallots and garlic in 1 tablespoon butter until soft. Add mushrooms and cook a few minutes. Set aside.

Melt remaining butter in frying pan. Whisk flour to make a roux. While whisking, add wine and broth. Bring to a boil and simmer until thick. Lower heat and add evaporated milk, seasonings and cooked mushrooms. Slice rolls, spoon on sauce and serve on a bed of pasta with vegetables.