Veal Roulades with Mushrooms
Ingredients for 4 portion(s)
- 200 g veal
- 250 g white mushrooms
- 150 g chanterelle mushrooms
- 2 sticks of celery (including leaves)
- 2 garlic cloves
- 30 g walnuts
- 3 tsp. sunflower oil
- ½ bunch of chives
- 2 tsp. Kikkoman Ponzu Chili - Citrus Seasoned Soy Sauce
Preparation
Cut the veal into small steaks. Trim and peel the mushrooms and chop up 50 g of them. Peel and chop the garlic. Cut half of the celery into slices.
Crush the walnuts. Slice the remaining mushrooms and the chives.
Heat 1 tsp. of oil and fry the garlic, chopped mushrooms, celery and walnuts for 5 minutes at medium heat. Remove from the heat.
Put 1 tsp. of the celery and mushroom mixture on the steaks, fold in two and secure with a stick.
Heat half of the remaining oil in a pan, add 1 tsp. of Ponzu Chili Sauce and fry the steaks for 3 minutes on each side. Remove from the pan and place them on plates. Deglaze the cooking juices and drizzle the sauce on the meat.
Heat the remaining oil in another pan. Add the mushrooms, chives and the remaining celery. Cook for 2 minutes at high heat. Serve next to the meat, garnish with celery leaves and serve immediately.
Used products in this recipe
Ingredients for 4 portion(s)
- 200 g veal
- 250 g white mushrooms
- 150 g chanterelle mushrooms
- 2 sticks of celery (including leaves)
- 2 garlic cloves
- 30 g walnuts
- 3 tsp. sunflower oil
- ½ bunch of chives
- 2 tsp. Kikkoman Ponzu Chili - Citrus Seasoned Soy Sauce
